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Smoked Tomato Salad with Avocado and Cheese

jenville3000's picture
  Tomatoes 8 (For Jam, Plus Seeds And Pulp From Smoked Tomatoes)
  Tomato pulp 1 Tablespoon
  Lemon 1 , juiced
  Fresh ground pepper To Taste
  Arugula 1 Pound (The Larger The Leaves, The Better)
  Tomatoes 6 (For Smoking)
  Ripe avocados 3
  Goat cheese 3⁄4 Pound (Good Quality)
  Tomatoes 8 (For Jam)
  Sugar 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Salt 1 Pinch
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Sherry vinegar 3 Tablespoon
  Dijon mustard 2 Tablespoon
  Kosher salt/Sea salt To Taste
  Ground pepper To Taste

1. Put mesquite or other smoking wood in a bowl of water and let it soak while you are preparing the tomatoes (at least 1/2 hour).
2. Blanch all of the tomatoes (for smoking and the jam) for a few seconds in boiling water and remove all the skins.
3. Remove the seeds and pulp from the 6 tomatoes that will be used for smoking. Reserve the seeds and pulp to use in the jam. Tear the flesh of each tomato into 3 or 4 strips and set aside in a heat-proof dish that can go onto a hot grill later.
4. Start the tomato jam — Crush the tomatoes reserved for the jam and add the reserved pulp and seeds from the smoking tomatoes. Put in a large, heavy pot with 1/4 cup sugar, the juice of 1 lemon, a pinch of salt. Simmer for 1 to 2 hours until slightly thickened. (Note, the jam will thicken further when it cools.) Allow to cool.
5. Light the grill — Use real wood charcoal, not briquettes, if possible. When the fire dies down, spread out the coals.
6. Grill the avocados — Cut each avocado in half and remove the flesh from the skins intact. While the coals are still quite hot, put each avocado half on the grill for 20-30 seconds, just long enough to sear the surface. Flip them once to sear the other side. When they have nice sear marks, remove them and set them aside in a covered dish.
7. Smoke the tomatoes — After the avocados are removed, remove the grill rack and cover the coals with the wet smoking wood. Once the smoke starts going, return the rack, and put the reserved tomato strips in the smokey grill and allow to smoke for 1/2 or until they are good and smokey. The idea is not to cook the tomatoes, but to impart the smokey flavor. Remove when you feel they are ready. They can be smoking while you prepare the salad.
8. Prepare the salad — Wash and dry the arugula and put in a large bowl. In another bowl, whisk all the ingredients for the vinaigrette. Pour the vinaigrette over the arugula and toss well.
9. Put a serving of arugula on each plate, topped with a 1- to 2-oz. slice of goat cheese. Add a spoonful of the tomato jam, 3 or 4 strips of the smoked tomatoes, and 1 avocado half, cut into 2 or 3 slices. Serve!

Recipe Summary

Difficulty Level: 
Side Dish
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Nutrition Rank

Nutrition Facts

Serving size

Calories 554 Calories from Fat 368

% Daily Value*

Total Fat 42 g64.1%

Saturated Fat 13.3 g66.4%

Trans Fat 0 g

Cholesterol 44.7 mg14.9%

Sodium 273.1 mg11.4%

Total Carbohydrates 31 g10.3%

Dietary Fiber 10.6 g42.5%

Sugars 17.8 g

Protein 19 g38.8%

Vitamin A 100.5% Vitamin C 103.8%

Calcium 51.7% Iron 17%

*Based on a 2000 Calorie diet

Smoked Tomato Salad With Avocado And Cheese Recipe Video