Makes: 6 servings
Cook: 8 minutes
FOR PARMESAN VINAIGRETTE:
1⁄2 cup olive oil-and-vinegar salad dressing, Newman’s Own®
1⁄4 cup grated Parmesan cheese, DiGiorno®
2 teaspoons Dijon mustard, Grey Poupon®
FOR TOMATO SALAD:
6 medium tomatoes, cut in half
8 ounces fresh mozzarella, Cantaré®
15 fresh basil leaves, finely chopped
Soak 1⁄2 cup hickory wood chips in water for at least 1 hour. Set up grill for indirect cooking over medium heat (no direct heat source under tomatoes). Oil grate when ready to start cooking. For Parmesan Vinaigrette, in a medium bowl, whisk together salad dressing, Parmesan cheese, and mustard.
For Tomato Salad, drain wood chips. Add to smoke box if using gas grill or place chips on hot coals if using charcoal. Sprinkle tomatoes with salt and ground black pepper. Place, cut sides up, on grill away from heat. Cover grill. Cook for 8 to 10 minutes or until skins crack and start to peel away. Remove from grill. Cool until easily handled. Peel off tomato skins. Cut tomatoes into large bite-size pieces. Tear mozzarella cheese into pieces. In a salad bowl, combine tomatoes, mozzarella cheese, and basil. Pour Parmesan Vinaigrette over salad and toss. Serve immediately.