Tomato and Polenta Summer Salad

September 20, 2019
0 Ratings
Photo by jodiloves
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

In this recipe, I wanted to use some of the beautiful tomatoes available from my garden! Picked when ripe and warm from the sun, they are juicy and sweet. You honestly cannot get better flavor from a tomato than when it is fresh off the vine. This recipe combines fresh tomatoes, grilled polenta, arugula and lemon with the heat from Trader Joe’s Chili Onion Crunch sauce (wow this stuff is good). —jodiloves

What You'll Need
  • 3 medium heirloom tomatoes, sliced thin
  • olive oil spray
  • 18 ounces Organic Polenta in a tube, sliced into 1/2” pieces
  • 12 Trader Joe’s Tapas Style Grilled Artichokes
  • 4 tablespoons capers
  • 1 tablespoon Trader Joe’s Chili Onion Crunch
  • 2 cups arugula and spinach mixture
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • 6 basil leaves to garnish
  1. Pre-heat grill to medium high. Spray sliced polenta (on both sides) with olive oil spray and sprinkle with salt. Grill polenta on both sides for 6-9 minutes. Do not move the polenta until you are ready to flip to allow each side to sear. Remove from grill and allow to cook for 5-10 minutes.
  2. To assemble the salad, add arugula and spinach mixture to the bottom of a large serving platter and coat with lemon juice. Arrange sliced tomatoes and grilled polenta so that they overlap slightly. Tuck in grilled artichokes around the serving platter (make it pretty). Sprinkle with capers and drizzle with Chili Onion Crunch oil. Salt and pepper to taste. Garnish with Basil leaves.

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