2 2 bunches of scallions
canola oil, for rubbing
kosher salt and freshly ground pepper
3 Tbsp fresh lime juice
¼ cup extra virgin olive oil
2 cup crumbled cotija or ricotta salata cheese, about 4 ounce
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.