Grilled Tomato-and-Scallion Salad

"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 Guide

Slideshow:More Tomato Recipes

  • Total Time:
  • Servings: 10


  • Kosher salt and freshly ground pepper
  • 3 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 2 cups crumbled cotija or ricotta salata cheese (about 4 ounces)
  • 8 tomatoes (6 to 8 ounces each), cored and cut into 6 wedges
  • 2 bunches of scallions
  • Canola oil, for rubbing

How to make this recipe

  1. 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.

Contributed By Photo © Cedric Angeles Published July 2010

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