Grilled Green Tomatoes with Feta, Mint, and Basil
Serves 6
Enjoy this recipe courtesy of Celebrity Chef Fabio Viviani‘s cookbook, Fabio Viviani’s American Home Kitchen. Chef Viviani has appeared on season 5 of Bravo TV’s Top Chef and returned in 2010 for Top Chef All-Stars. He is the Chef / Owner of Cafe Firenze in Moorpark, CA, Siena Tavern, Bar Siena, as well as Prime & Provisions Chicago, IL.
Fabio says, “This is the best way to salvage your unripe tomatoes that have fallen off the ground in your garden or made it into the store before ripening—savory and not too sweet!”
INGREDIENTS
- 6 Large green tomatoes
- ¼ Cup extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
- 1 tsp garlic powder
- 6 Ounces feta cheese
- 30 Fresh mint leaves
- Chopped fresh basil, for garnish
- 2 Tbsp balsamic vinegar
DIRECTIONS
- Slice the tomatoes into thick ½ inch-thick rounds and put them in a bowl with 2 tablespoons of the olive oil, salt, and pepper to taste, and the garlic powder. Toss together until they are all nicely coated.
- Heat a grill or a flat top on your stove to a very high heat, and grill the tomatoes on both sides until they start to char and caramelize.
- Transfer the tomatoes to a platter and crumble the feta cheese on top of them. Garnish with the mint leaves and basil, then drizzle with the remaining 2 tablespoons olive oil and the balsamic vinegar.
Credit:
From Fabio’s American Home Kitchen by Fabio Viviani; published by Hachette Books, a division of the Hachette Book Group. Copyright ©2014 FV Legacy, LLC. All Rights Reserved. Used with Permission. Page 167.
