Grilled Tomato Salad With Mozzarella And Unagi Sauce Recipes

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BASIL-TOMATO GRILLED CHEESE



Basil-Tomato Grilled Cheese image

The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. -Sylvia Schmitt, Sun City, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

8 slices Italian bread (3/4 inch thick)
8 slices part-skim mozzarella cheese
2 large plum tomatoes, sliced
2 tablespoons minced fresh basil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1/4 cup olive oil
3 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder

Steps:

  • On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.

Nutrition Facts : Calories 467 calories, Fat 27g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 723mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

GRILLED TOMATOES WITH OREGANO



Grilled Tomatoes with Oregano image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
8 sprigs fresh oregano, stemmed
1/2 teaspoon dried oregano
2 limes
Vegetable oil, for the grill
7 large heirloom tomatoes (about 2 1/2 pounds), sliced 1 1/2 inches thick
Flaky sea salt and freshly ground pepper
1 tablespoon sugar, plus more if needed
1 pint cherry tomatoes, halved

Steps:

  • Preheat a grill to high. Make the dressing: In a small sauté pan, warm 2 tablespoons olive oil over medium heat and add the fresh oregano. Cook until the green color fades and the leaves crisp up, 2 to 3 minutes. Pour the oil and oregano into a medium bowl. Add the remaining 2 tablespoons olive oil and the dried oregano to the bowl. Cut the limes in half and squeeze all the juice into the bowl. Use a citrus reamer or a spoon to scrape the pulp from the limes and add the pulp to the bowl as well. Whisk together. Taste for seasoning.
  • Grill the heirloom tomatoes: Oil the grill grates. Arrange the heirloom tomato slices in a single layer on 2 baking sheets. Season them on both sides with salt, pepper and some of the sugar. Put the cherry tomatoes on a separate baking sheet and season them with more salt, pepper and sugar. Use a pair of tongs to transfer the heirloom tomato slices to the grill, arranging them in a single layer. Let them sit until they get nice grill marks on the bottom (and a great charred flavor), 2 to 3 minutes. Turn them over and let them cook for a few minutes longer. Transfer the grilled tomatoes to a serving platter. Top with the cherry tomato halves.
  • Finish the salad: Drizzle the tomatoes with the dressing and sprinkle with salt. Taste a piece of tomato to check the seasoning. If it lacks sweetness, a sprinkle of sugar on the tomatoes can make all the difference. Serve immediately.

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