DIY Tomato Salad

Start with chopped tomatoes tossed in a charred tomato vinaigrette (recipe on next slide), then get creative.

Makes 1 1/4 cups
Light a grill to medium or preheat a grill pan. In a medium bowl, toss 1/2 pound tomatoes, halved, with 1 tablespoon olive oil. Grill, turning, until blistered and lightly charred, 5 to 7 minutes. Let cool slightly. In a food processor, combine the grilled tomatoes with 1 tablespoon sherry vinegar, 1 tablespoon fresh lemon juice and 1/2 tablespoon Dijon mustard; pulse to blend. With the machine on, slowly drizzle in 1/2 cup olive oil. Transfer the vinaigrette to a medium bowl, stir in 1 tablespoon chopped parsley, cilantro or basil and season with kosher salt and pepper.

SOPPRESSATA
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GARLIC
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CROUTONS
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RICOTTA
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BASIL

QUESO FRESCO
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PEPPADEWS
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CILANTRO

SNOW PEAS
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SCALLIONS
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LEMONGRASS
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MINT

SMOKED SALMON OR TROUT
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SPANISH OLIVES
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PARSLEY

AVOCADO
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DILL
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TARRAGON

WATERMELON
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MINT
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FRIED CAPERS