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
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