Charred Tomato Salad


Recipe by Chef Ty Hatfield


2 pounds Heirloom tomatoes

⅓ cup sherry vinegar

¼ cup dijon vinegar

1 cup extra virgin olive oil

6 oz. rustic bread (sourdough, ciabatta, country loaf)

10 basil leaves

Salt and pepper

Grill 2 whole tomatoes over high heat until deeply charred rotating until the entire tomato has been charred. Make sure though to not grill to the point of the skin turning grey/white.

Place grilled tomatoes in blender skins and all with sherry vinegar and mustard and slowly blend until smooth and then increase speed and slowly add olive oil.

Season vinaigrette with salt and pepper. Grill bread whole until deeply toasted and slightly charred. When cool enough to handle break into bite size pieces.

Cut remaining tomatoes into medium sized wedges and dress with vinaigrette and season with salt and pepper.

Arrange the bread at the bottom of a bowl or plate and place dressed tomatoes on top and garnish with torn basil leaves.