Char Grilled Tomato Salad

This recipe is from jeffrey steelman, chef de cusine of todd english's tuscany at mohegan sun casino in uncasville, ct.

Core tomatoes and slice widthwise into 1 / 2-inch-thick rounds.

Season with salt and pepper , drizzle with some of the olive oil on one side and place over the grill until charred , about one minute.

Set aside to cool.

In a bowl , combine the remaining oil and vinegar then add the onion , cilantro and chives.

Season to taste.

Distribute tomatoes over 6 plates.

Spoon dressing over the tomatoes.

Garnish with basil and serve.

tomatoes, salt & freshly ground black pepper, olive oil, balsamic vinegar, red onion, fresh cilantro, fresh chives, fresh basil