Farm to Table: Grilled Green Tomatoes with Heirloom Lettuce and Scallions

I have spent a lot of time down south over the past year and have a new affinity for green tomatoes. Yes, of course they are delicious when served fried, but they are also tasty when grilled. Now, I am not talking about heirloom tomatoes, these are unripe tomatoes. They are a pale green, feel almost solid and have a more acidic/tart flavor. In the Northeast you typically find them at the farmer's market prior to tomato season being in full swing...

The trick is to marinate them for a few hours whether eating them raw or cooked. I prefer using white balsamic vinegar because it helps hold the green color, and adds some sweetness. 

This simple recipe combines heirloom lettuce from Upper Pond Farm, and lots of fresh scallions. It's great for backyard BBQ's, and summer potlucks. 

Grilled Green Tomatoes with Heirloom Lettuce and Scallions 

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 2 medium-size green tomatoes, sliced 1/4-inch-thick 
  • 3 cups heirloom baby greens (any loose leaf mixed greens will do) 
  • 1/2 cup feta cheese, crumbled 
  • 1/4 cup scallions, chopped 
  • Sea salt and ground pepper to taste
  1. Combine the first four ingredients into a bowl, and whisk together. 
  2. Add tomatoes, toss to coat, and cover. Marinate in refrigerator for two hours. 
  3. Preheat grill to 350° to 400°. 
  4. Remove tomatoes from marinade, and place on the grill. Reserve the marinade. 
  5. Close the lid and grill 4 minutes on each side or until tender. You want to get nice grill marks. 
  6. On a platter, spread out the lettuce evenly, and when ready place the grilled tomatoes on top. 
  7. Add scallions and feta cheese. 
  8. Drizzle with reserved marinade, and sprinkle salt and pepper to taste

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