Name: Tomato Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 heirloom tomato, sliced; 2 cups assorted colorful tomatoes, cut in half; Kosher salt, to taste; Freshly ground black pepper; Marinated Red Onions Magic Elixirs™

Ingredients

For the dressing:

1 cup mayonnaise

¾ teaspoon lemon pepper

1 tablespoon lime juice

1/8 teaspoon garlic powder

1/8 teaspoon chili powder

1 teaspoon kosher salt

Everything else:

2 zucchinis, sliced in half lengthwise, then into thirds

1-2 firm large tomatoes, cut in half

1 red onion, cut in half

3 tablespoons extra virgin olive oil

1 teaspoon Kosher salt, or more to taste

2-3 ears of corn

2-3 garlic cloves, pressed

3 tablespoons chives

½ cup crumbled Mexican cheese (queso fresco or Cotija)

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Instructions

Turn on the grill and heat to 400F.

Make the dressing:

In a small bowl, combine the mayonnaise, lime juice, and spices, and mix until well combined. Reserving ½ cup for the salad, transfer to an airtight container and refrigerate for a later use. (Chicken Salad, Tuna Salad, Egg Salad, or on a sandwich. The sky is the limit.)

Make the salad:

Place the zucchini, onion, and tomatoes on a tray. Brush with olive oil then thoroughly and evenly sprinkle with salt. Place the vegetables on the hot grill and, checking every 4-5 minutes as the timing of each vegetable varies, grill until charred—about 8 -10 minutes total for the zucchini and onion, about 15 minutes total for the corn, and about 5 minutes total for the tomato. Remove and set aside to cool.

When vegetables are cool, chop roughly and transfer to a large bowl. Shave the corn and combine with the rest of the vegetables in the bowl. Add the pressed garlic and toss to mix thoroughly. Add 1/2 cup of the dressing, the cheese, and chives and mix completely. Enjoy!

Notes

Some elements to consider when grilling vegetables include the thickness of the vegetables and the heat of your grill. Watch them very carefully and as each vegetable chars, remove from the grill.

To cover or not cover is the question: I love covering my grill when grilling but got a wonderful tip from a recipe tester that she likes it better uncovered. Whichever way you choose, covered or uncovered, be sure to watch all the vegetables very carefully.

Made this recipe? DM Teri and let her know how it turned out.