Turn out the lights . . . . We had a lot of beautiful green onions left over from the weekend's two weddings. And even more tomatoes. Always quick to perceive the obvious, I thought: salad time. For an added layer of flavor, we grilled the onions before adding them to the tomatoes. Clearly, this is a wonderful way to use up a summertime abundance.
I'd intended to toss it with a nice vinaigrette, but after we added the grilled onions to the tomatoes and tossed them together with some more olive oil (be generous), we realized that it and the heavenly juices created their own dressing. The sweetness of the caramelized onions, the tart of the tomatoes, the oliveness and back of the throat pepperiness of the olive oil, you'll gather your fingertips to your lips and say MMMMMMWAH!
This would also be wonderful with garlic scapes or ramps.
By the way, when I say a lot, I mean a serious whole lot, such as, if you're a little short, please get in touch. We can work something out. Say, both in trade for a week in your vacation home. In the Bahamas. In a Montana January. Really, this is that good. —boulangere
green onions, trimmed and greens cut to 6" above the bulb (keep the rest of the greens for something else)
large tomatoes, 1/2 " dice
4 ounces olive oil
Sea or kosher salt and pepper
Pinch of red pepper flakes
In This Recipe
Place the trimmed green onions in the bowl in which you intend to toss the final salad. Add the olive oil and some salt and pepper. Toss around with tongs or your hands. Arrange them on a grill, and roll them around as they start to char. While they're grilling, dice the tomatoes and add them to the salad bowl along with some salt, pepper, and red pepper flakes. When the onions are done, add them to the tomatoes. Toss everything together. Taste, and adjust the seasonings if you need to.
Serve with some good bread to sop up all those heavenly juices, open a chilled bottle of wine, and you've just created a feast.