- 3 tbsp olive oil
- 3 tbsp white balsamic vinegar
- 2 tbsp kalamata olives, minced (or olive tapenade)
- 2 tbsp fresh basil, chopped
- Sea salt and freshly cracked pepper, to taste
- 2 yellow heirloom tomatoes, cut in half
- 2 orange heirloom tomatoes, cut in half
- 2 red tomatoes, cut in half
Whisk the first six ingredients together in a small bowl until well blended.
Cut tomatoes in half; thread evenly onto 4 skewers. Brush with half of the vinaigrette.
Grill, covered, over medium-high heat (350-400 degrees) for 10 minutes, turning once.
Drizzle with the remaining vinaigrette. Serve immediately. Enjoy.