Friday, August 24, 2012

Doe Run Farm Grilled Cherry Tomato Salad


I have written about Doe Run Farm in the past.  This season, they added some "Food Lovers" shares to go along with the regular shares they offer. Pete & I opted for the salad share.  Early in the season, it was a mixture of veggies that you'd find in a typical tossed salad.  Once the weather warmed up, the variety changed and we were given recipes to go along with our veggies for the week.  We got the Grilled Cherry Tomato Salad recipe not long before our trip to the beach, so I added it to our beach menu.  I was excited about this recipe.  In addition to the cherry tomatoes we get with our CSA share, we usually plant some {along with other tomatoes} in our small garden.  We really like them, but it was nice to find a new way to use them.  I didn't realize at first that you need to marinate the salad for 24 hours, but we were able to grill the tomatoes while Pete cooked hot dogs & have the salad the next night.

Other than the planning ahead part, this recipe is super simple {notice a trend here?} and so yummy!

Doe Run Farm Grilled Cherry Tomato Salad

One pint Doe Run Farm cherry tomatoes
4-6 sprigs of fresh basil, finely chopped
3-4 cloves fresh garlic, finely minced
1/4 cup + 1 Tbsp extra virgin olive oil (fresher is better)
1 Tbsp vegetable or grape seed oil
Sea salt & fresh ground pepper to taste

Preheat grill to 500F.  Oil grates or grill pan.  Grill the cherry tomatoes, turning frequently until the skins pop.  Remove from the grill and toss with the fresh basil, minced garlic and olive oil.  Season with salt & pepper.  Let marinate for a minimum of 24 hours for the best flavor.

We've had it with spaghetti as well as steaks.  And leftovers have been good with sandwiches.  So yum!


Doe Run Farm is registering for the autumn share, which will start in late September.  Check out their website for more info.

*I am a paying patron of Doe Run Farm and have not been compensated for this post.

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