Grilled Tomato-and-Scallion Salad

• 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

1. Light a grill.
2. Rub the tomatoes and scallions with canola oil and season with salt and pepper.
3. Grill the tomatoes and scallions over high heat, turning once, until they're blistered, 1 minute per side; transfer to a platter.
4. Drizzle the salad with the lime juice and olive oil, sprinkle with the cheese and serve.

kosher salt, lime juice, extravirgin olive oil, crumbled cotija, tomatoes, bunches of scallions, canola oil

Taken from www.foodandwine.com/recipes/grilled-tomato-and-scallion-salad (may not work)