Grilled tomato salad

6 servings
10 min

The main component of lettuce is tomatoes. Choose ripe fruits, wash them and dry them with napkins. Nanize tomatoes on skewers. Bring the tomatoes to ready on charcoal before frying the kebabs.

Turn the tomatoes over periodically so that they do not burn. It will take very little time to prepare, literally a few minutes. The readiness of tomatoes can be determined by the ruddy sides and cracks in the fruits.

Prepare all other components at this time. Peel the garlic, cilantro greens and hot pepper, wash and dry.

Chop the garlic as finely as possible, you can use the garlic digester and pass the teeth through it. Cut the cilantro as finely as possible. If you do not like the pronounced taste of cilantro, then either parsley or fresh basil can be used in the salad.

Halve the pepper and remove the seeds and peduncle. The number of Chile needs to be adjusted according to its own preferences.

Slice the peppers very finely.

Remove the ready-made tomatoes from the barbecue, cool and remove the skin.

Send the tomatoes to a deep plate.

Grind the tomatoes with a sharp knife or mash with a fork in a plate. This is done without difficulty, since the finished tomatoes are soft. You can also cut tomatoes on the board, just be prepared for the fact that there can be a lot of juice.

Add the garlic, hot pepper and crushed greens to the plate.

Prepare the dressing. Mix the refined sunflower oil, vinegar, sugar and salt in a small container. In the recipe, I used Adyghe salt, it has spices in its composition, which made the salad even tastier. Mix the dressing thoroughly, adjust the amount of sugar, salt and vinegar to your taste. If you use tomatoes of sweet varieties, then sugar can be completely excluded.

Pour the dressing in to the tomatoes.

Mix everything well and try again for salt (sugar). Let the salad brew for a while. It will be ideal if the salad is refrigerated before serving.