Tomato season is almost at an end but if you are lucky, you can still find a few lingering green tomatoes at the market along with some very ripe red tomatoes.  That combination is perfect for an end of season tomato salad to enjoy the last bit of summer and early fall before it gives way to colder weather and winter vegetables.

This salad is so simple; it has just a few ingredients and takes no time to prepare.  However, the flavors are intense with a mix of the tartness of green tomatoes coupled with the bright sweet and acidic flavors of the red tomatoes.  Simply char the tomatoes, toss them with good quality extra virgin olive oil, tear some basil or a mix of herbs of your choosing, and season to taste with flaky sea salt and red pepper flakes.  I don’t feel the salad even needs vinegar or some other form of acid as the tomatoes themselves provide that.  However, a splash of sherry vinegar or balsamic vinegar would work well here if you prefer it that way.

There are two keys to the salad.  One is to use a cast iron pan or griddle and heat it until it is piping hot so that you can achieve the char that adds the smoky caramelized flavor to the salad.  Secondly, usually it’s important to season ingredients prior to cooking, but in this instance the tomatoes need to be seasoned after they are charred as salt will bring out the juices, which we want to keep in the tomatoes until they are finished and are ready to be tossed together in the salad.  Otherwise, this couldn’t be easier, healthier, or more flavorful!

Recipe follows after the jump…

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