Grilled Tomato Salad with Salsa Verde

Victor Albisu

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.


4 servings