Lunch: Grilled Tomato-and-Scallion Salad

Ingredients

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

Instructions

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.

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