Nothing makes me feel all warm and summery like a seasonal main course salad, except maybe one served with a glass of wine. This grilled vegetable salad with tomato seed vinaigrette is perhaps the most celebratory of all. I love grilling snow peas or sugar snap peas, and the radicchio makes the salad seem fancier than it really is (keep reading here).
For the Tomato Seed Vinaigrette
3 tablespoons sherry vinegar
1 tablespoon fresh thyme leaves
1 tablespoon mustard seeds
1 teaspoon red pepper flakes
2 overripe large heirloom tomatoes
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Grilled Vegetables
2 red bell peppers, cored, seeded, and quartered
2 small yellow squash, cut lengthwise into 1/8-inch slices
2 heads trevisano or Verona radicchio, quartered through the core
2 red onions, cut into 1/2-inch rounds
12 scallions, trimmed and cleaned
1 pound snow peas or sugar snap peas, trimmed and strings removed
Make the Tomato Seed Vinaigrette
In a small bowl, whisk together the vinegar, thyme, mustard seeds, and red pepper flakes.
Halve the tomatoes crosswise and gently but firmly squeeze out the seeds and juices into the bowl with the vinegar mixture—be sure to get most, if not all, of them. Use the tomato flesh for a sandwich. Whisk together, then continue whisking while you drizzle in the oil to form a viscous emulsion.
Season with salt and pepper.
Make the Grilled Vegetables
Preheat a gas grill or prepare a fire in a charcoal grill.
Place the vegetables on three large baking sheets, keeping the snow peas separate from the others. Brush all the vegetables lightly with some of the marinade and season lightly with salt.
Place all the vegetables except for the snow peas on the grill over medium-high heat and cook for 7 to 9 minutes, until just lightly charred, and then turn and cook for 3 to 5 minutes more.
Remove each vegetable from the grill as it is done and return to the baking sheets. Place a baking sheet with the snow peas on the grill and cook 2 minutes.
Arrange the vegetables, like the artist you are, on a large serving platter and drizzle with the remaining marinade.
Serve warm or at room temperature.