Grilled Heirloom Tomato Salad

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  • Total Time: 0 hrs 40 mins
  • Hands-on Time: 0 hrs 30 mins
  • Makes: 4 servings

Grilled heirloom tomatoes make an easy summer side — just marinate in balsamic vinegar, olive oil and Simply Organic® Grind to a Salt.


  • 3/4 teaspoon

  • 1 pinch

  • 20 cherry or grape heirloom tomatoes

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • 6 packed cups arugula leaves (or a another green of your choice, such as: romaine, spinach or mixed baby greens)

  • 1/3 cup fresh herbs of your choice. We recommend: parsley, dill, cilantro or basil (a combination of two herbs works well)

  • 1/2 cup Feta cheese

  • 1/2 cup chopped avocado (about 1 small Hass avocado)

  • 1/4 cup olive oil

  • 1 tablespoon lemon juice

  • 2 tablespoons balsamic vinegar


    1. In a rectangular baking dish or large storage bag, combine the balsamic vinegar, olive oil and Grind to a Salt. Add the tomatoes and coat in the vinegar marinade. Set aside for 20 minutes at room temperature.

    2. After 20 minutes, place the tomatoes on 2 to 3 skewers (this step helps organize the grilling process).

    3. Heat the grill. Add the tomatoes to the hot grill and cook for 5 minutes on each side.

    4. Place the greens in a large bowl, add the tomatoes, avocado and cheese.

    5. To make the dressing, whisk together the lemon juice, balsamic vinegar, olive oil and Grind to a Salt (to taste). Pour the desired amount of dressing over the salad.

    Gorgonzola is a great substitute for Feta.


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