Grilled Tomato and Onion Salad

I hesitate to call this a recipe … more like a process. Finally, a perfect use for those rock hard grocery store tomatoes. It wouldn’t work with fresh, perfectly ripe ones picked right off the vine.

* Preheat your grill on high (gas grill – if you have charcoal, prepare the coals accordingly). If you are using a grilling sheet/basket/wok (recommended), place on grill to preheat also.
* Take several large tomatoes and slice horizontally into two or three thick slices.
* Coat with a thin coat of olive oil on all sides.
* Sprinkle with kosher salt and freshly ground pepper. You can also use any other spices here you’d like (garlic powder, dried or fresh oregano, thyme, etc.)
* Take a couple spring onions (like scallions, but larger) and trim off any wilted, or “yucky” tops and the roots.
* Coat with a thin coat of olive oil. Don’t be afraid to get your hands dirty here, rubbing the oil into the green tops is the only way to get a good coating.
* Turn grill to low/medium and put on veggies on grilling sheet/basket/wok. Close grill.
* Check veggies after a minute or two. Flip/turn to other side once first side shows color. The second side will also only take a few minutes – usually less than the first. This is a pretty fast process. The tomatoes will soften, as will the green onion tops. You want some black grill marks, but you also don’t want vegetable mush.
* Remove tomatoes and onions from grill and let cool.
* Slice veggies into chunks. I use scissors for this.
* Drizzle with more olive oil and season to taste with the same spices you used before cooking.
* Cover and place in refrigerator to chill.
* Serve cold, with chunks of crusty bread for dipping.

Notes:
* You could also use vinegar or your favorite vinaigrette to toss the vegetables with before chilling.
* Mix-in ideas: mozzarella, feta or goat cheese, day old bread, torn up basil
* Grilled peppers, zucchini, sweet onions, asparagus, potatoes for a warm or cold grilled vegetable salad, or a grilled ratatouille