Grilled Tomato Salad with Salsa Verde | James Beard Foundation

Ingredients

• 1/2 cup packed chopped Italian parsley
• 12 anchovy fillets, drained and chopped
• 1 teaspoon chopped garlic
• 1 teaspoon capers
• 1/2 cup extra virgin olive oil
• Coarse salt
• freshly ground pepper
• 6 heirloom tomatoes in assorted color
• 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
• Leaves from 1 sprig oregano, roughly chopped
• Salt
• freshly ground black pepper
• One 4-ounce log Bucheron or other goat's milk cheese, sliced into 1-inch rounds
• 1 tablespoon red wine vinegar
• Course salt to taste