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Warm Griddled Green Tomato Salad

Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American, Southern
Keyword: green tomatoes, vegetables, warm salad
Servings: 4
Author: Virginia Willis


  • Nonstick cooking spray
  • 2 large green tomatoes sliced ¼-inch thick
  • 1 Vidalia onion sliced
  • 2 ears corn kernels removed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sunflower oil
  • 12 or so cherry or grape tomatoes halved
  • handful of herbs such as basil parsley, and cilantro
  • Rémoulade, Ranch Dressing, or Creole Ranch, for serving
  • Sea salt and freshly ground black pepper


  • Heat a large cast iron skillet over high heat. Spray with nonstick cooking spray. Add the sliced tomatoes without crowding. Cook on one side until the undersides are blistered, about 3 minutes. Flip and cook an additional 2 to 3 minutes until the tomatoes are tender and speckled on both sides. Set aside and keep warm.
  • Add the corn to one side of the skillet and the onions to the other. Cook until the vegetables are blistered and charred, 3 to 5 minutes. Transfer the corn and onions to a bowl. Season with salt and pepper. Add vinegar, oil, cherry tomatoes, and herbs. Toss to combine.
  • Transfer the corn and onions to a platter. Top with griddled tomatoes. Serve immediately with dipping sauce on the side.