When it comes to this refreshing, grilled tomato salad, "it's in the details, not any unsual ingredients," says chef Alex Guarnaschelli. With just a little bit of extra effort, like crisping the oregano in the oil for the dressing, you can take a simple list of ingredients and create a supremely tasty side dish.
Recipes courtesy of and published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC, 2017.
Preheat a grill to high heat.
Make the dressing: In a small sauté pan, warm 2 Tbsp of the olive oil over medium heat, and add the fresh oregano. Cook the oregano in the warm oil until the green color fades and the leaves crisp up, 2 to 3 minutes. Pour the oil and oregano into a medium bowl. Add the remaining 2 Tbsp olive oil and the dried oregano. Cut the limes in half, and squeeze all the juice into the bowl. Use a citrus reamer or a spoon to scrape the pulp from the limes as well, and add the pulp to the bowl. Whisk all together. Taste for seasoning.
Grill the heirloom tomatoes: Arrange the tomato slices in a single layer on two baking sheets. Season them on both sides with some of the Maldon salt, black pepper, and sugar. Put the cherry tomatoes on a separate baking sheet and season them, too. Use a pair of tongs to transfer the large tomato slices to the grill, arranging them in a single layer. Let them sit until they get a nice grill mark on the bottom (and a great charred flavor), 2 to 3 minutes. Turn them over, and let them cook for a few minutes longer. Transfer the grilled tomatoes to a serving platter. Top with the cherry tomato halves.
Finish the salad: Drizzle the tomatoes with the dressing and sprinkle with any remaining sea salt. Taste a piece of tomato to check the seasoning. If it lacks sweetness, a sprinkle of sugar on the tomatoes can make all the difference. Serve immediately.