Char-Grilled Oysters with Smoked Tomato Salsa and Herb Oil

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent oysters seared on the half-shell with a smoky tomato salsa and vibrant herb oil, capturing the essence of the South's coastal bounty. This Southern-inspired seafood recipe, ready in about 20 minutes, pairs fresh oysters, ripe tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Southern cuisine 280 cal/serving

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Ingredients

12 (on the half-shell) fresh oysters
1/2 cup, diced ripe tomatoes
1/4 cup, finely chopped red onion
2 tbsp extra-virgin olive oil
1/2 tsp smoked paprika
1/4 cup, finely chopped fresh basil
1/4 cup, finely chopped fresh parsley
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
3/4 cup olive oil
1/2 cup, finely chopped fresh basil
1/2 cup, finely chopped fresh parsley

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Instructions

Step 1: In a medium bowl, combine 1/2 cup diced tomatoes, 1/4 cup finely chopped red onion, 2 tbsp extra-virgin olive oil, 1/2 tsp smoked paprika, 1/4 cup fresh basil, 1/4 cup fresh parsley, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until well mixed and let sit for 10 minutes to meld flavors.
Step 2: In a small bowl, whisk together 3/4 cup olive oil, 1/2 cup fresh basil, 1/2 cup fresh parsley, and a pinch of salt until smooth and emulsified.
Step 3: Preheat a grill or grill pan to medium-high heat (375°F). Place the 12 oysters on the half-shell on the grill, shell-side down, and cook for 3-4 minutes until edges curl and shells open slightly.
Step 4: Arrange oysters on a serving platter, drizzle each with 1 tablespoon herb oil, and top with 1 tablespoon tomato salsa.