This salad is ridiculously easy to make, strikes a just-right summery and savory balance, and keeps you from having to actually cook anything in the kitchen in the blistering heat of August. Serve it up with big, crusty hunks of bread for sopping in the dressing that remains at the bottom of the salad bowl. The original recipe, from Mark Bittman’s classic How to Cook Everything, calls for regular ol’ large ripe tomatoes, but I used a mixture of heirloom tomatoes and cherry tomatoes, since that’s what I had on hand. It’s essential, though, that you use super-ripe, fresh-from-the-farm tomatoes, and a decent, fruity olive oil.
Summer Tomato and Grilled Shrimp Salad
From How to Cook Everything by Mark Bittman
- 1 lb. large to extra-large shrimp, peeled
- about 1/2 c. extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 or 3 tablespoons balsamic or sherry vinegar
- 1 shallot, minced
- 1 tsp. dijon mustard
- 4 large ripe tomatoes, cored, seeded, and cut into chunks
- 20 fresh basil leaves, roughly chopped
- Preheat your grill so the fire is quite hot. Move the rack as close as possible to the heat source.
- Brush the shrimp with a bit of olive oil and sprinkle with salt and pepper.
- Mix together the rest of the olive oil, 2 tbs. vinegar, shallot, and mustard, and season with salt and pepper. Taste to add more vinegar if needed.
- Set the tomatoes in a large bowl to marinate with the vinaigrette and basil. Grill the shrimp over high heat until they turn pink, about 2 minutes per side. Top the tomatoes with the shrimp and serve.
Serves 4