Grilled Tomato Salad with Salsa Verde
Taco Bamba and Poca Madre, Washington, D.C.
This bright salad is the essence of summer.
- Salsa Verde:
- 1/2 cup packed chopped Italian parsley
- 12 anchovy fillets, drained and chopped
- 1 teaspoon chopped garlic
- 1 teaspoon capers
- 1/2 cup extra virgin olive oil
- Coarse salt and freshly ground pepper to taste
- Burnt Tomatoes:
- 6 heirloom tomatoes in assorted color
- 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
- Leaves from 1 sprig oregano, roughly chopped
- Salt and freshly ground black pepper to taste
- One 4-ounce log Bucheron or other goat's milk cheese, sliced into 1-inch rounds
- 1 tablespoon red wine vinegar
- Course salt to taste
Make the salsa verde: combine the parsley, anchovies, garlic, and capers in a small mixing bowl. Slowly add the olive oil, whisking to combine. Season with salt and pepper to taste. Reserve.
Make the burnt tomatoes: preheat a grill to very high heat. Cut the tomatoes into a variety of shapes, like wedges or thick slices. Toss the tomatoes with 1/4 cup of the olive oil. Add the oregano, salt, and pepper; toss again. Place the tomatoes on the hot grill, some cut side down and others cut side up. Cook until the tomatoes have just taken on a char but are still firm, about 3 minutes. Do not move the tomatoes while they cook; this allows them to develop grill marks and blisters without losing their freshness. Remove and reserve.
Brush the goat cheese slices with the remaining 2 tablespoons of olive oil and place on the hot grill. Grill the cheese just until it forms a crust, about 1 minute. Remove the cheese and place it grilled side up on a plate.
To serve, arrange the tomatoes over and around the cheese. Drizzle with the salsa verde. Finish with a few drops of red wine vinegar and a sprinkle of coarse salt.