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For a twist on a classic salad, grill your vegetables and pair them with goat cheese and pine nuts.
Photo by Karen K. Will
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4 servings SERVINGS
Ingredients
- 1 red onion
- 1 pint cherry or grape tomatoes
- 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
- 3 tablespoons organic red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/4 cup crumbled goat cheese
- 1/4 cup pine nuts, toasted
- Pinch of coarse sea salt
- Freshly ground black pepper, to taste
Directions
- 1. Soak 2 wooden skewers in water for 20 minutes. Light the coals or preheat the grill to medium heat.
2. Quarter the onion and separate into double-thick wedges. Thread the onions onto a skewer and the tomatoes onto another skewer; brush each with 1 tablespoon olive oil.
3. Place onions and tomatoes on the grill. Grill the tomatoes, turning several times, until they are hot and charred, about 5 minutes — they will “pop” when done. Remove the tomatoes from the grill.
4. Cover the grill and continue grilling the onions until they are tender, about 5 more minutes. Remove them from the grill and toss with remaining olive oil, vinegar and basil.
5. Place tomatoes and onion mixture in a serving bowl. Top with goat cheese, pine nuts, salt and pepper. Serve immediately.Interested in more on grilling? Check out Recipes for Cooking With Fire.
