Blistered Tomato Salad - Kalamazoo Outdoor Gourmet K500HB Use And Care Manual

Blistered Tomato Salad

The simple ingredients for this salad are brought to life over the fire of the grill. The
grape tomatoes, while naturally sweet, become even sweeter from the heat. They are
complemented beautifully by briny olives, flavorful cheese, fresh thyme and grilled
bread.
Serves 6
2 pints large grape tomatoes, about 36
tomatoes
Extra virgin olive oil
6 bamboo skewers
3 slices rustic Italian bread
Fine sea salt
About 42 Gaeta olives
4 ounces feta cheese (I prefer goat's milk
feta), cut into cubes
Fresh thyme leaves picked from 3 to 4
sprigs
Recipe by Russ Faulk for Kalamazoo
Outdoor Gourmet. Find more recipes
online at KalamazooGourmet.com
1.800.868.1699
Directions
Prepare the grill for direct grilling over high heat (about 600°F).
Toss the grape tomatoes in a medium bowl with enough olive oil to
coat. Skewer them.
Generously brush the bread on both sides with olive oil and season
liberally with salt.
Grill the tomatoes, turning once, until soft, blistered and well-marked,
about 6 minutes. Remove from the grill and reserve.
Grill the bread until marked and browned. Remove from the grill and cut
into cubes.
Assemble on individual salad plates by combining the blistered
tomatoes (discard the skewers), grilled bread, olives and cheese. Drizzle
a little olive oil onto each salad, sprinkle with thyme leaves and serve.
49