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“This is a nice twist on the regular Italian tomato salad with a parmesan vinaigrette salad dressing. This recipe calls for an outdoor barbecue grill. However, to make it indoors, prepare salad as directed except do not grill or peel tomatoes. For a smoky flavor, add 1 to 2 drops liquid smoke to the Parmesan vinaigrette.”
1hr 30mins

Ingredients Nutrition


  1. Soak 1/2 cup hickory wood chips in water for at least 1 hour.
  2. Set up grill for indirect cooking over medium heat (no direct heat source under tomatoes).
  3. Oil the grate when ready to start cooking.
  4. Drain wood chips.
  5. Add to smoke box if using gas grill or place chips on hot coals if using charcoal.
  6. Sprinkle tomatoes with salt and black pepper.
  7. Place cuts side up on grill, away from heat.
  8. Cover grill.
  9. Cook for 8-10 minutes or until skins crack and start to peel away.
  10. Remove from grill.
  11. Cool until easily handled.
  12. Peel off tomatoes into large, bite-size pieces.
  13. In a salad bowl, combine tomatoes, mozzarella and basil.
  14. For vinaigrette, in medium bowl, whisk together salad dressing, Parmesan cheese and mustard.
  15. Pour vinaigrette over salad and toss.
  16. Serve immediately.

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