1. Prepare outdoor grill for direct grilling over high heat; spray tomatoes with cooking spray. Place tomatoes on hot grill rack; cover and cook 10 minutes or until charred and skin is blistered, turning occasionally. Let cool

2. In large bowl, whisk half the garlic, lemon juice, vinegar, cilantro, Tabasco, ¼ teaspoon salt, cumin and paprika; whisking constantly, slowly drizzle in ¼ cup oil until emulsified. Add celery, green onions, cucumber, pepper, red onion and tomatoes; toss, cover and refrigerate at least 1 hour or overnight.

3. In large skillet, cook and stir breadcrumbs, ⅛ teaspoon salt, and remaining 1 teaspoon oil and half the garlic over medium heat 5 minutes or until golden brown; cool.

4. Serve salad sprinkled with breadcrumb mixture.

Chef Tip: Tomatoes can also be grilled on the stove top on a grill pan over high heat.

• Per serving:
• 12 g (1g Saturated) Fat
• 0 mg Cholesterol
• 165 mg Sodium
• 13 g Carbohydrates
• 3 g Fiber
• 6 g Sugars
• 0 g Added Sugars
• 3 g Protein