Local Infusion: Charred Green Tomato Salad
Recipe by Nathan Carraba
Photos by Stephen Devries
We project memories and emotions onto food here in the South, and if there’s one food that has some of the strongest emotions, it’s green tomatoes. Whether they’re fried, grilled, chopped, or pickled, everyone has a memory they associate with these chartreuse jewels. But what is a green tomato? Short answer: an unripened tomato. These varieties are firmer than their more familiar counterparts, and have a lively, tart flavor—perfect for pairing with a hearty dish.
1 small shallot
1/4 cup champagne or sherry vinegar
1 tbsp. dijon mustard
1/3 cup extra virgin olive oil
salt and pepper, to taste
4 green tomatoes, cut into wedges
4 slices prosciutto
1/4 cup caperberries
3 tbsp. feta, crumbled
microgreens to serve
For the dressing, combine the shallot, vinegar, mustard, olive oil, salt, and pepper in a blender. Puree until smooth. There will be more dressing than necessary, but the extra can be refrigerated for up to one week.
Preheat a grill pan over medium heat. Grill tomato wedges, about 5 minutes, turning occasionally until tomatoes develop grill marks and start to soften. Remove tomatoes and place in a bowl. Toss with three tablespoons of the dressing.
Arrange the tomato wedges on a serving plate. Drape with slices of prosciutto followed by the caperberries, feta, and microgreens.
Green olives can be used in place of caperberries