1. Prepare outdoor grill for direct grilling over high heat; spray tomatoes with cooking spray. Place tomatoes on hot grill rack; cover and cook 10 minutes or until charred and skin is blistered, turning occasionally. Let cool
2. In large bowl, whisk half the garlic, lemon juice, vinegar, cilantro, Tabasco, ¼ teaspoon salt, cumin and paprika; whisking constantly, slowly drizzle in ¼ cup oil until emulsified. Add celery, green onions, cucumber, pepper, red onion and tomatoes; toss, cover and refrigerate at least 1 hour or overnight.
3. In large skillet, cook and stir breadcrumbs, ⅛ teaspoon salt, and remaining 1 teaspoon oil and half the garlic over medium heat 5 minutes or until golden brown; cool.
4. Serve salad sprinkled with breadcrumb mixture.
Chef Tip: Tomatoes can also be grilled on the stove top on a grill pan over high heat.
- Per serving:
- 12 g (1g Saturated) Fat
- 0 mg Cholesterol
- 165 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 6 g Sugars
- 0 g Added Sugars
- 3 g Protein
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Nutritional Information
- Per serving:
- 12 g (1g Saturated) Fat
- 0 mg Cholesterol
- 165 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 6 g Sugars
- 0 g Added Sugars
- 3 g Protein
Directions
1. Prepare outdoor grill for direct grilling over high heat; spray tomatoes with cooking spray. Place tomatoes on hot grill rack; cover and cook 10 minutes or until charred and skin is blistered, turning occasionally. Let cool
2. In large bowl, whisk half the garlic, lemon juice, vinegar, cilantro, Tabasco, ¼ teaspoon salt, cumin and paprika; whisking constantly, slowly drizzle in ¼ cup oil until emulsified. Add celery, green onions, cucumber, pepper, red onion and tomatoes; toss, cover and refrigerate at least 1 hour or overnight.
3. In large skillet, cook and stir breadcrumbs, ⅛ teaspoon salt, and remaining 1 teaspoon oil and half the garlic over medium heat 5 minutes or until golden brown; cool.
4. Serve salad sprinkled with breadcrumb mixture.
Chef Tip: Tomatoes can also be grilled on the stove top on a grill pan over high heat.