This weekend, I skewered some less than perfect cherry and strawberry tomatoes, brushed them with a light coating of olive oil and tossed them on the grill. In five minutes, they were caramelized and fragrant. I plucked a few off the skewer, succulent and sweet. Their warm juices inspired me to cobble together a quick Italian vinaigrette, starring a sprig of rosemary stolen (by my two charges/accomplices) from my neighbor's thriving bush. I'm praying that the gardener doesn't use pesticides and also for forgiveness. Between the beautiful spring weather and the charred warm tomatoes, who needs summer? Long live spring.
Grilled Cherry Tomato Salad with Rosemary Vinaigrette
Estimated Cost $3.50
Notes: The broiler works well if you don't have skewers or a grill. See directions below.1 pint small tomatoes, such as cherry
1 tablespoon olive oil, plus a bit more for brushing
1 tablespoon red wine vinegar
1 teaspoon minced fresh rosemary, plus more for garnish
2 tablespoons finely grated Parmesan cheese, or crumbled feta
Thread tomatoes on skewers. Brush lightly with olive oil and sprinkle with salt and pepper to taste. Grill just until softened and browned in places, turning often for about five minutes. (If using broiler, line a cookie sheet with foil. Toss tomatoes with a teaspoon of olive oil and broil for about five minutes, six inches from heat, watching closely.) Meanwhile, combine remaining tablespoon olive oil, red wine vinegar, and rosemary in medium bowl. Gently stir in warm tomatoes. Season to taste with salt and pepper, sprinkle with cheese, and garnish with rosemary.
Coming Tomorrow: Warmed Garlic and Cherry Tomato Bruschetta