Warm Griddled Green Tomato Salad
Servings: 4
Calories:
Ingredients
- 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
Instructions
- 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.