Grilled Tomato and Scallion Salad

Serving Size: 10
Total Time:


  • 8 tomatoes (6 to 8 ounces each), cored and cut into 6 wedges
  • 2 bunches of scallions
  • canola oil, for rubbing
  • kosher salt and freshly ground pepper
  • 3 Tbsp fresh lime juice
  • 0.25 cup extra virgin olive oil
  • 2 cup crumbled cotija or ricotta salata cheese, about 4 ounce


  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.

Recipe Credit: Tim Love
Image Credit: Cedric Angeles