Grated tomato dressing is a fresh sauce made with a grated ripe tomato, olive oil, lemon, garlic and oregano. Inspired by Italian salmoriglio, it flavors here a complete salad with roasted chicken, grilled asparagus, yellow tomatoes, burrata and garlic toast.
A salmoriglio-style grated tomato vinaigrette transforms some leftover rotisserie chicken into a large, fresh, generous Mediterranean salad full of sunshine.
Au menu
A complete summer salad with rotisserie chicken, grilled asparagus and burrata
This recipe is exactly the kind of dish that you want to put in the center of the table as soon as the sunny days arrive. It has the freshness of a summer salad, the delicacy of a plate of homemade antipasti, and the practicality of an anti-waste recipe that gives a real second life to leftover roast chicken.
The heart of the recipe is the grated tomato vinaigrette. Instead of making a classic sauce made with oil and vinegar, grate a ripe tomato to get its juicy pulp, almost like a raw sauce. This pulp is then mixed with olive oil, lemon, a little balsamic vinegar, grated garlic and oregano. The result is more lively than a classic dressing: it’s fragrant, slightly tart, very Mediterranean, and juicy enough to coat the chicken without weighing it down.
Roast chicken brings the nourishing side. Crumbled and then mixed with a few spoonfuls of grated tomato vinaigrette, it becomes soft and fragrant again. Grilled asparagus adds a vegetal note, a little smoky, with this still crunchy texture that gives relief. Ribbed tomatoes, coarsely chopped, enhance the sweetness and freshness of the dish. The burrata, on the other hand, rounds it off: its creamy heart mixes with tomato juice, olive oil and lemon to create an almost instant sauce at the bottom of the dish.
Finally, garlic toast is not a simple side dish. It is part of the recipe. It brings the crispiness, the starches, and above all this irresistible desire to sauce directly in the dish. With the grated tomato dressing, tomato juice, burrata chunks and olive oil, each piece of bread becomes almost a bite in its own right.
Origin of salmoriglio: the Mediterranean sauce that inspires this grated tomato vinaigrette
Salmoriglio is a traditional sauce from southern Italy, mostly associated with Sicily and Calabria. It is also found under similar names depending on the local dialects, such as salmorigano or salamarigghiu. In its most classic form, it is prepared with olive oil, lemon juice, garlic, salt and herbs, often oregano or parsley. It is traditionally used with grilled fish, meat, vegetables or seafood.
The version proposed here is therefore not a strictly traditional salmoriglio, but a variation inspired by its spirit. The grated tomato vinaigrette keeps the essential markers: olive oil, lemon, garlic, oregano, freshness and aromatic power. The grated tomato brings in addition to juice, sweetness and a more enveloping texture. It’s a very simple way to slide salmoriglio into a complete salad dressing, sweeter, more summery, and perfect with burrata.
This idea works especially well with ribbed tomatoes. They are often less acidic than some varieties, with an almost fruity sweetness. Grated, they give a bright vinaigrette base, both fresh and round. It’s also a good trick when you want a tomato vinaigrette without taking out the blender: a grater is enough, the skin stays in the hand, and the pulp falls directly into the bowl.
Burrata, on the other hand, comes from Puglia, in southern Italy. It’s a filata cheese, similar to mozzarella on the outside, but topped with a creamy heart of stracciatella and cream. In this burrata salad, it serves as a link between all the elements: it softens the garlic, balances the acidity of the lemon, and makes the grated tomato dressing even more indulgent.
The ingredients and recipe for grated tomato vinaigrette
To prepare this complete salad, you must first choose good tomatoes. The recipe relies heavily on their quality. Take ripe yellow ribbed tomatoes that are fragrant, juicy, but not soft. One tomato will be grated for the sauce, the other cut into thin slices to form a carpaccio at the bottom of the dish.
The grated tomato dressing comes together in minutes. Cut the tomato in half, then grate it flesh-side down on a grater with large holes. The skin remains naturally in the hand, which allows only the pulp and juice to be recovered. Add the olive oil, lemon juice, a small touch of balsamic vinegar, grated garlic, dried Greek oregano, salt and pepper. Stir briskly to obtain a juicy and well-flavored sauce.
Then scoop out a few spoonfuls of this grated tomato dressing and toss them into the crumbled roast chicken. This step is important: it avoids the “cold chicken leftover” effect that is a little dry. The chicken absorbs the sauce, finds softness and takes on a real Mediterranean identity.
Green asparagus is simply pan-fried with olive oil, salt and pepper. We look for a quick cooking, around 6 to 8 minutes, so that they are golden in places but still slightly crunchy. They should not become soft: their texture is essential in this fresh salad.
In a large dish, arrange the yellow tomato slices like a carpaccio. Salt lightly to bring out their juices. Add the grilled asparagus, then the marinated chicken. Tear the burrata into pieces, sprinkle with chopped green olives, chives, mint, or parsley if you like. Drizzle generously with the remaining grated tomato vinaigrette, add a turn of black pepper and a final drizzle of olive oil.
Serve with sourdough bread or toasted country bread, rubbed with garlic and drizzled with olive oil. It is this bread that transforms the salad into a complete dish, almost a large plate of antipasti to share.
Tips for a truly fragrant shredded tomato dressing
The first tip is not to underestimate the salt. A small pinch in the grated tomato vinaigrette and another on the yellow tomato slices are enough to wake up the juices and intensify the taste. Without salt, the tomato can look flat, even if it’s ripe.
Second tip: grate the garlic very finely. In a raw sauce, a large piece of garlic can quickly dominate. A small grated pod disperses best in the olive oil and flavors the entire sauce without being aggressive.
Third tip: dose the balsamic vinegar with restraint. Yellow tomatoes and burrata are already sweet. If too much balsamic is added, the whole thing can become too sweet. A teaspoon is enough to add depth without masking the lemon.
Fourth tip: let the chicken rest for a few minutes in the grated tomato dressing. Even ten minutes changes everything. The chicken becomes juicier, tastier, and blends better into the salad.
Finally, serve this recipe in a large platter rather than individual plates. The burrata, tomatoes, olive oil, and grated tomato dressing create a delicious juice at the bottom of the dish. This is exactly what you want to sauce with garlic toast.
Variations of this Mediterranean salad
For an even more Italian version, replace the green olives with capers or Sicilian olives marinated in lemon. They will bring a more pronounced salinity and a more intense taste.
For a more protein-packed chicken salad, add two halved soft-boiled eggs, or increase the amount of rotisserie chicken slightly. For a more vegetarian version, remove the chicken and add roasted chickpeas, white beans, or grilled halloumi.
Shredded tomato dressing also works great with grilled zucchini, roasted eggplant, candied peppers, or crunchy green beans. Out of season for asparagus, keep the idea of the sauce and adapt the vegetables.
You can also replace the burrata with mozzarella di bufala, crumbled feta or even labneh. The result will be different, but the balance of tomato, olive oil, lemon, garlic and herbs will remain delicious.
FAQ: the 5 most asked questions
Can you make this salad ahead of time?
Yes, but it’s better to assemble at the last minute. You can make the grated tomato dressing, cook the asparagus, and crumble the chicken a few hours beforehand. Instead, add the burrata, toast, and fresh herbs just before serving.
Can you use red tomatoes on the vine?
Yes. The red tomatoes will make a grated tomato dressing that is a little more tart and classic. Ribbed tomatoes provide a special sweetness, but the recipe works with all ripe tomatoes.
What if I don’t have leftover rotisserie chicken?
You can quickly cook chicken breasts or thighs in the oven, pan or air fryer. The idea remains the same: once the chicken is cooked, it is crumbled and then tossed with a little grated tomato dressing.
Can you substitute burrata?
Yes. Mozzarella, stracciatella, feta or fresh goat cheese can work. Burrata remains ideal because its creamy heart naturally mixes with the sauce and makes the salad more indulgent.
Is this salad a complete dish?
Yes, because it contains protein with roast chicken and burrata, vegetables with asparagus and tomatoes, quality fat with olive oil, and carbohydrates with toast. It is a complete, fresh and filling salad.
Conclusion
This salmoriglio-style shredded tomato dressing is the kind of little idea that completely changes a salad. She transforms leftover roast chicken into a bright, fresh and generous Mediterranean dish. With grilled asparagus, yellow tomatoes, burrata and garlic bread, you get an easy, summery, healthy but gourmet recipe, perfect for a summer lunch or a dinner to share.
Macros and estimated nutritional values per serving
For one serving, based on 4 people: about 520 kcal, 32 g protein, 31 g fat, 28 g carbohydrates and 5 g fiber. These values can vary depending on the size of the burrata, the exact amount of olive oil, and the type of bread used.
Salmoriglio-style shredded tomato vinaigrette, roast chicken, grilled asparagus, yellow tomatoes and burrata
Ingredients
For the salad
- 300 350g leftover roast chicken, crumbled
- 1 bunch of green asparagus
- 2 large yellow ribbed tomatoes
- 1 burrata
- 60 g pitted green olives
- A few sprigs of chives
- A few mint or parsley leaves optional
- 4 beautiful slices of sourdough bread or country bread
- 1 garlic clove
- Olive oil
- Salt and pepper
For the yellow tomato vinaigrette salmoriglio style
- 1 ripe yellow ribbed tomato
- 4 c. tablespoon olive oil
- 1 c. tablespoon lemon juice
- 1 c. Teaspoon balsamic vinegar
- 1 small clove of garlic, grated
- 1 c. teaspoon dried Greek oregano
- 1 pinch salt
- Black pepper
Preparation
- Start by preparing the dressing. Cut the yellow tomato in half, then grate it flesh side down on a grater with large holes, keeping the skin in your hand. Pour the pulp into a bowl.
- Add the olive oil, lemon juice, balsamic vinegar, grated garlic, oregano, salt and pepper. Mix briskly. The sauce should be juicy, fragrant, slightly tart and well seasoned by the garlic and oregano.
- Take two or three spoonfuls of this grated tomato dressing and mix them with the crumbled roast chicken. Let rest while you prepare the rest of the salad.
- Cut off the tough base of the asparagus. Fry them in a large skillet with a drizzle of olive oil, salt and pepper for 6 to 8 minutes, until tender but still slightly crunchy. They should be golden in places. Let them cool for a few minutes.
- Meanwhile, cut the second yellow tomato into thin slices and arrange them in a large serving dish, such as a carpaccio. Lightly salt the tomatoes to bring out their juices.
- Toast the slices of bread. Rub them while still hot with a clove of garlic cut in half, then drizzle them with olive oil. Set aside.
- Add the grilled asparagus on top of the tomatoes, then spread the marinated chicken on top. Tear the burrata into pieces and place them in the dish. Add the coarsely chopped green olives.
- Drizzle with the remaining grated tomato dressing. Finish with the chopped chives, a few mint or parsley leaves if desired, a turn of black pepper and a final drizzle of olive oil.
- Serve immediately with the garlic toast, to be dipped in tomato juice, olive oil and burrata.
Leave a Reply