Wood-Grilled Veal Chops with Fresh Tomato-Basil Salsa
Thick, juicy veal rib chops are marinated in olive oil and lemon, then grilled over wood for a smoky char, and finished with a bright tomato-basil salsa.
- Prep30 min
- Cook14 min
- Total46 min
- DifficultyEasy
- Servings4
This recipe showcases veal chops at their finest—thick, tender, and full of flavor. A simple marinade of olive oil, lemon, and oregano enhances the meat, while grilling over wood adds a subtle smokiness.
The finishing touch is a vibrant salsa of diced tomatoes, slivered basil, and garlic, tossed in a zesty vinaigrette. It's a quick, elegant dish perfect for summer entertaining.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Place the veal chops in a large glass baking dish. Add 2 tablespoons olive oil, 2 tablespoons lemon juice, and the oregano. Season with salt and pepper, turning to coat evenly. Let marinate at room temperature for 30 minutes.
- Meanwhile, prepare the salsa: In a glass or ceramic bowl, combine the diced tomatoes, slivered basil, and minced garlic. Add 1/2 cup olive oil, 2 tablespoons lemon juice, and the red wine vinegar. Toss gently and season generously with salt and pepper. Set aside.
- Light a grill, preferably using oak wood for fuel. Grill the chops over a medium-hot fire for 6 to 7 minutes per side for medium doneness. For attractive grill marks, rotate the chops 90 degrees after 3 minutes on each side.
- Transfer the grilled chops to a platter and let rest for 2 minutes. Spoon the tomato-basil salsa over the top and serve immediately.
💡 Tips
- For the best flavor, use a wood-fired grill if possible; oak adds a wonderful smokiness.
- Let the chops rest before serving to keep them juicy.
- The salsa can be made a few hours ahead and kept at room temperature.
Inspired by a recipe from Food & Wine