Fire Roasted Roma Tomato Salad

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Yields: One Large Salad Bowl

6-8 Roma tomatoes
2 tbsp extra-virgin olive oil
1 tsp of fresh garlic, chopped
1 tsp fresh basil, chopped
1 tsp fresh flat leaf parsley, chopped
¼ cup green onion, chopped
2 tsp red wine vinegar
Salt/pepper to taste



  1. Wash and core 6-8 Roma tomatoes, enough for 2 cups.
  2. Place on the grill or under broiler, charring the outside of the tomatoes, all around.
  3. Remove from the grill or oven and place under cool running water, using your hands peel off the charred skin. Pat dry.
  4. Cut the tomatoes to a medium dice. In a bowl, add tomatoes, olive oil, red wine vinegar, garlic, parsley and salt and pepper. Toss gently.
  5. Let sit for 30 minutes before serving.