Contributed by Chatelaine Food Express, Starters

Note: This recipe can be halved to go with a smaller order of tomatoes). If you've put the BBQ to rest for the season, tomatoes can also be grilled slightly in the oven (on a pan, OR, the salad can simply be prepared cold.

Ingredients

Whisk together: 1/3 cp olive oil, 3 Tbsp balsamic vinegar, 2 minced garlic cloves, 1 tsp dried oregano, salt and pepper.

Instructions

Lightly brush 8 ripe but firm, medium whole tomatoes with olive oil. BBQ over medium heat until skins break (10 to 12 minutes), turning frequently. Coarsely chop immediately, stir into dressing and scatter over lettuce leaves. Sprinkle with feta cheese and fresh basil. Makes four to six servings.

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