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Grilled Salad

Make Grilled Salad at home with Ripe But Firm Tomatoes, Extra Virgin Olive Oil, and Freshly Squeezed Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 lb
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes.

2. 2

   Grill the tomatoes, peppers, and onion until all have blackened and blistered peels or black grid marks, about 15 minutes for the smaller peppers and tomatoes, and about 20 to 25 minutes for the bell peppers and onion.

3. 3

   Peel and seed the grilled vegetables, cut them up, and place in a food processor.

4. 4

   Process with 4 or 5 short pulses and transfer to a medium-size bowl.

5. 5

   Pound the garlic, caraway seeds, and salt together in a mortar with a pestle until almost a paste, then stir into the grilled vegetables.

6. 6

   Arrange on a platter, drizzle with the olive oil and lemon juice, and garnish with the olives, pieces of tuna, and quartered eggs.