Grilled green tomatoes are the perfect side for summer. This rendition combines the slightly tangy flavor of underripe tomatoes with the smoky char of the grill and a whipped goat cheese schmear to boot. Long a Southern staple in famous dishes like fried green tomatoes, green tomatoes are equally delicious in this lighter, healthier preparation. Serve them with other Southern-inspired recipes, like fried okra, Nashville hot chicken, and shoofly pie, for a full taste of the American South.
Green tomatoes are beloved for more than their pretty, pale color—they have a firm texture and a slightly tart flavor, making them perfect for the grill. You're looking for tomatoes that are green because they're not fully ripe yet, as opposed to a tomato that is green when ready to eat, like a Green Zebra tomato. Perhaps the best part about green tomatoes is that they're available many months out of the year, from May in the South to late fall in the North.
For the whipped goat cheese schmear, you're going to want to use a soft, chèvre-style cheese. There are just 2 tbsp. of heavy cream to lighten the cheese while still maintaining its integrity as an anchor for the tomatoes.
medium green tomatoes (about 2 lb. total), sliced ½" thick
kosher salt, divided
freshly ground black pepper, divided
extra-virgin olive oil, divided, plus more for grill and drizzling
goat cheese, softened
heavy cream
Zest of 1 lemon (about 2 tsp.)
agave or honey
red pepper flakes, plus more for garnish
fresh basil leaves
Flaky sea salt, optional
Laura Manzano is a recipe developer, food stylist, personal chef, and occasional writer living in Brooklyn. Her favorite food is all sandwiches.
