Grilled Tomato and Cucumber Salad Recipe - Sunset Magazine

Ingredients

• 4 tomatoes, quartered
• ¼ tsp kosher salt
• ½ cup tomato water
• 1 ½ tsp plum vinegar, sherry vinegar, or brown rice vinegar
• ½ tsp kosher salt
• ¾ tbsp olive oil
• ¾ tbsp sesame oil
• 1 small clove garlic, finely minced
• 1 tsp soy sauce
• 4 medium heirloom tomatoes
• 2 cups seedless cucumber, cut into large dice
• olive or avocado oil
• 1 ½ cups torn mixed herbs, such as perilla leaves, Thai or red basil, cilantro, and parsley
• ¼ cup chrysanthemum greens, optional
• ¼ cup chopped chives or thinly sliced scallions
• 1 tsp Korean chili flakes
• tomato water vinaigrette
• Maldon salt