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Grilled Green Tomatoes with Jalapeno Vinaigrette
Firm, unripe green tomatoes take beautifully to the intense heat of a grill. Skipping the traditional breading and frying, this lighter approach lets their natural tang shine through the smoke. You'll layer the charred slices with crisp cucumber ribbons, creamy goat cheese, and crunchy smoked almonds. A sweet jalapeno-honey vinaigrette ties it all together with a bright kick of heat. It's a refreshing summer side that pairs perfectly with whatever else you've got on the grates.
Equipment
- Grill
Ingredients
- 1½ lb. green (unripe) tomatoes (about 3 medium), cored and cut into ¼-inch-thick slices
- 1½ tsp. granulated sugar
- 1½ tsp. kosher salt, divided
- 1 small jalapeño chile
- 2 Tbsp. honey
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. extra-virgin olive oil
- ¼ tsp. black pepper, plus more for garnish
- 1 small English cucumber, halved crosswise and shaved lengthwise into thin ribbons
- 2 oz. goat cheese, crumbled
- ¼ cup smoked almonds, chopped
- ½ tsp. flaky sea salt
- ½ cup loosely packed fresh herb leaves (such as basil, parsley, and cilantro)
Instructions
- 1Place the green tomato slices in a single layer on a baking sheet lined with paper towels. Season both sides evenly with the granulated sugar and 1 teaspoon of the kosher salt.
- 2Let the tomatoes rest while you preheat your grill to very high heat, around 550°F, for about 15 minutes. Don't skip this step; the salt draws out excess moisture so they'll grill instead of steam.
- 3Place the tomatoes and the whole jalapeno directly on the grill. Cook uncovered for 4 to 6 minutes, turning occasionally, until they develop a light char. Remove the tomatoes and set them aside. Let the jalapeno cool for 10 minutes, then discard the stem and slice it thinly.
- 4Combine the honey, apple cider vinegar, olive oil, black pepper, and the remaining 1/2 teaspoon of kosher salt in a small bowl. Whisk the mixture well, then stir in the sliced jalapeno and let it sit for 10 minutes to infuse the flavors.
- 5Layer the grilled tomatoes and shaved cucumber ribbons on a large serving platter. Top the vegetables with the crumbled goat cheese, chopped smoked almonds, and flaky sea salt. Spoon the dressing over the top, then finish with the fresh herbs and an extra pinch of black pepper.
Notes
- Make ahead: You can whisk the vinaigrette up to 2 days in advance and store it in the fridge. Bring it to room temperature before serving.
- Swap: If you can't find smoked almonds, toasted pecans or walnuts work beautifully.
- Tip: Use a vegetable peeler or mandoline to easily shave the English cucumber into thin, even ribbons.
- Cheese variation: Feta or ricotta salata are great alternatives if you don't care for goat cheese.