Grilled Heirloom Tomato Salad (Arkansas Style) | Arteflame

Introduction

There is a fleeting moment in late summer when tomatoes are at their peak—heavy with juice and bursting with sunshine. But when you introduce them to the searing heat of a wood-fired grill, something magical happens. The skin blisters slightly, releasing a smoky aroma that mingles with fresh thyme, while the inside turns into a warm, jammy indulgence. It is the kind of rustic elegance that reminds me of long evenings spent on the patio with friends, glass of wine in hand, enjoying the simple alchemy of fire and fresh produce.

Why This Recipe Shines

This dish challenges the idea that salads must be cold. By flashing the Arkansas Traveler tomatoes on the Arteflame flat cooktop, we preserve their acidity but amplify their natural sugars through rapid caramelization. It bridges the gap between a fresh garden side and a warm vegetable accompaniment, making it an absolute showstopper that takes minutes to prepare but looks incredibly sophisticated on the plate.

Kitchen Wisdom

• Slice thickly: Aim for hearty half-inch slabs so the tomatoes hold their structure against the flip; thin slices will disintegrate.
• Watch the zones: Sear on medium-high heat to caramelize quickly without turning the fruit into sauce.
• Serve immediately: The textural contrast between the warm, softened tomato and the cool, fresh basil is best enjoyed the moment it comes off the grill.

Make It Your Own

Can’t find Arkansas Heirlooms? Any robust beefsteak variety or large vine-ripened tomato works beautifully. If you are dairy-free, simply swap the mozzarella for slices of ripe avocado to maintain that creamy richness, or finish with a generous drizzle of high-quality extra virgin olive oil.

Ingredients

• 2 lbs Arkansas Heirloom Tomatoes (or similar large heirloom varieties), sliced 1/2 inch thick
• 1/4 cup Extra Virgin Olive Oil, plus more for drizzling
• 2 cloves Garlic, minced
• 1 tbsp Fresh Thyme leaves
• 1 tbsp Fresh Basil, chiffonade (sliced thin ribbons)
• 1 ball Fresh Mozzarella or Burrata cheese (optional)
• 2 tbsp Balsamic Glaze
• Sea Salt (preferably Maldon or coarse flake salt)
• Freshly Cracked Black Pepper

Instructions

Step 1: Prep the Grill

1. Fire up your Arteflame grill. You want to establish a medium-high heat on the flat carbon steel cooktop.
2. Aim for a surface temperature of around 400°F to 450°F. This is best achieved on the middle section of the flat top, not directly next to the open fire (which is too hot) and not on the coolest outer edge.
3. Apply a thin layer of vegetable oil or seasoning oil to the cooktop to ensure a non-stick surface.

Step 2: Season the Tomatoes

1. While the grill heats up, arrange your thick tomato slices on a baking sheet or large platter.
2. In a small bowl, whisk together the 1/4 cup olive oil, minced garlic, and fresh thyme leaves.
3. Brush both sides of the tomato slices generously with the garlic-thyme oil mixture.
4. Season liberally with sea salt and cracked black pepper. The salt helps draw out just enough moisture to aid in caramelization.

Step 3: The Sear

1. Place the tomato slices directly onto the hot flat cooktop.
2. Grill for approximately 2 to 3 minutes on the first side. You are looking for a golden-brown sear, not a char that turns the tomato to mush.
3. Carefully flip the tomatoes using a wide spatula. Grill the second side for another 1 to 2 minutes. The tomatoes should be warm and softened but still hold their structural integrity.

Step 4: Assembly and Serving

1. Remove the tomatoes from the grill and transfer them to a serving platter, arranging them slightly overlapping.
2. If using mozzarella or burrata, tear pieces of the cheese and scatter them over the warm tomatoes, allowing the residual heat to slightly soften the cheese.
3. Drizzle with the balsamic glaze and a little extra fresh olive oil.
4. Top with the fresh basil ribbons and a final pinch of flake salt for crunch. Serve immediately while warm.

Tips

The secret to a successful grilled salad lies in the thickness of the cut and the management of heat. If you slice your heirlooms too thin, they will disintegrate the moment they hit the hot steel; aim for a hearty half-inch or even three-quarter-inch slab to ensure they can withstand the flip. Furthermore, utilize the temperature zones of your Arteflame wisely. You want a rapid sear to lock in flavor without cooking the tomato all the way through to a sauce-like consistency. Keep them away from the direct center flames to avoid scorching the delicate skin. Finally, mise en place is crucial here. Because the grilling process takes only a few minutes, have your serving platter, balsamic glaze, and garnishes ready to go. The contrast between the warm, smoky tomato and the cool, fresh basil is best experienced immediately after the food leaves the grill.

Variations

This salad is a versatile canvas that can be adapted to suit whatever fresh produce is available in your garden or local market. While the classic Arkansas heirloom pairing is delightful, don't be afraid to experiment with different textures and flavor profiles to match your main course. Whether you want to add a spicy kick or a fruity sweetness, the Arteflame's flat top can handle it all. Here are a few favorite twists on the original recipe to keep your summer menu exciting:

• Grilled Peach & Tomato: Add thick slices of firm peaches to the grill alongside the tomatoes for a sweeter, dessert-like variation.
• The Spicy Kick: Infuse your brushing oil with red chili flakes or a dash of cayenne pepper for a heat that cuts through the acidity.
• Avocado Cream: Skip the cheese and top the warm tomatoes with slices of cold avocado and a lime vinaigrette for a vegan option.
• Pesto Drizzle: Substitute the balsamic glaze with a fresh homemade pesto for a more herbaceous, savory finish.
• Crunchy texture: Top with toasted pine nuts or garlic breadcrumbs for added texture against the soft tomatoes.

Best pairings

The smoky sweetness of grilled tomatoes requires a main dish that can stand up to its bold flavor profile without overpowering it. This salad acts as a perfect acidic counterpoint to rich, fatty proteins. It is arguably the best possible side dish for a Ribeye steak or a Prime Rib cooked on the Arteflame, as the acidity of the tomato cuts through the richness of the beef fat. It also pairs beautifully with cedar-plank salmon, where the smoke flavors mirror one another. For a lighter lunch option, serve this salad alongside grilled sourdough bread brushed with garlic oil—essentially a deconstructed bruschetta. Beverage-wise, look for a wine that mirrors the acidity and herbaceous notes of the dish; a crisp Sauvignon Blanc or a dry Rose is ideal. If you prefer beer, a light Pilsner or a Saison will cleanse the palate between bites.

Conclusion

Grilling Arkansas Heirloom tomatoes on the Arteflame is more than just a recipe; it is a celebration of seasonal ingredients prepared with fire and finesse. By taking a staple ingredient and applying a different cooking method, you unlock layers of umami and sweetness that elevate a humble side dish into the star of the show. It captures the essence of outdoor cooking—simple, rustic, and incredibly flavorful. Whether you are hosting a large backyard barbecue or preparing a quiet dinner for two, this salad offers a sophisticated touch that requires minimal effort but delivers maximum impact. So, the next time you fire up the grill, save some space on the cooktop for the tomatoes; your taste buds will thank you for the warm, smoky revelation.