Spinach Salad With Tomato Melts
A Blackstone griddle recipe for Spinach Salad With Tomato Melts.
Ingredients
- 1 or 2 large fresh tomatoes (enough for 4 thick slices across)
- 2 tablespoons good-quality olive oil, plus more for brushing
- Salt and pepper
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 3 cups baby spinach
- 6 slices cheddar cheese (about 4 ounces)
Instructions
- 1
Core the tomatoes and cut 4 thick slices (about 1 inch); save the trimmings. Brush them using oil and sprinkle with salt and pepper on both sides.
- 2
Whisk the 2 tablespoons of oil, vinegar, and mustard together in a bowl. Chop the trimmings from the tomatoes; add them to the dressing along with the spinach, and toss until evenly coated.
- 3
Set the griddle grill to medium-high heat. Oil your griddle and allow it to heat until the oil is shimmering but not smoking. Put the tomato slices and cook for 3 minutes.
- 4
Turn the tomatoes, top each slice with a slice of cheddar, and cook until the cheese is melted 2 to 3 minutes. Transfer to plates and serve with the salad on top.
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