"If it were up to me, I would throw everything on the grill," says Tim Love. Case in point: He cooks tomatoes and scallions over a hot fire for a simple salad flavored with a little lime juice and crumbled cheese.
Plus: F&W's Grilling GuideMore Tomato Recipes
8 tomatoes (6 to 8 ounces each), cored and cut into 6 wedges
2 bunches of scallions
Canola oil, for rubbing
How to Make It
Light a grill. Rub the tomatoes and scallions with canola oil and season with salt and pepper. Grill the tomatoes and scallions over high heat, turning once, until they're blistered, 1 minute per side; transfer to a platter. Drizzle the salad with the lime juice and olive oil, sprinkle with the cheese and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.