Grilled Tomatoes with Garlic-Shallot Vinaigrette

A summer grilling recipe shared by Oryana owner Robert Aicher

Tomato season is heating up, and there’s no better way to celebrate it than by throwing some on the grill. This recipe, shared by Oryana shopper Robert Aicher, brings out the natural sweetness of ripe tomatoes, adds a hint of smoke, and finishes with a punchy garlic-shallot vinaigrette.

Serve them alongside grilled meats, crusty bread, or as a simple starter. They’re easy, flavorful, and just feel like summer.

Serves: Six

Ingredients:

  • Coarse salt
  • 1 1/2 tablespoons sherry vinegar or balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • Ground black pepper
  • 1 tablespoon olive oil (for brushing)
  • 1 tablespoon chopped fresh parsley
  • Whole parsley leaves for garnish
  • Ripe tomatoes (4–6 medium)

Instructions:

  1. Get the grill hot:
    Preheat a gas grill on high for 10 minutes, then reduce to medium. For charcoal, aim for medium-hot coals with a layer of white ash. If you can, set up a cooler zone in case the tomatoes need to be moved.
  2. Prep your tomatoes:
    Remove the green stems (no need to core), slice horizontally, and gently loosen and shake out the seeds.
  3. Salt and drain:
    Salt the cut sides and let them sit cut side down on a wire rack over newspaper or a tray for 30 minutes to drain excess moisture.
  4. Make the vinaigrette:
    Whisk together the vinegar, 3 tablespoons olive oil, garlic, and shallot. Season with salt and pepper to taste.
  5. Grill time:
    Brush the tomatoes with the remaining olive oil and place them cut side down on the grill or in a mesh grill pan. Cook for 6–10 minutes, turning once, until the skins blister and soften.
  6. Plate and serve:
    Add chopped parsley to the vinaigrette just before serving. Transfer tomatoes to a platter, drizzle with vinaigrette, and garnish with whole parsley leaves. Serve hot, warm, or at room temperature.

 

Tip:
A mesh grill pan helps keep tomatoes from sticking and falling apart. Just spray it with oil and heat it up before using.

 

Recipe adapted from Oryana owner, and local, Bob Aicher.