1 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice
2 cloves garlic, minced
1 serrano chile, seeded and minced
3 dashes worcestershire sauce
1/4 cup chopped fresh basil
1 tsp kosher salt plus more to taste
1 tsp freshly ground black pepper plus more to taste
4 large vine-ripened tomatoes, quartered
1/2 loaf crusty bread sliced or torn 1/2 pound


Prepare a charcoal fire or preheat a gas grill.
In a medium bowl, whisk oil, lemon juice, garlic, chile and Worcestershire sauce. Add basil and set aside.
Combine 1 teaspoon salt and 1 teaspoon pepper and sprinkle over tomatoes. When grill is hot, sear tomato wedges, turning them frequently, until browned on all sides, 3 to 4 minutes.
Toss tomatoes with reserved basil mixture. Season with salt and pepper. Divide among 4 salad plates. Serve immediately with crusty bread.