Grilled Tomato, Onion, and Olive Salad Recipe

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Yield

Serves 4 (serving size: about 3/4 cup)

Giving the tomato and red onion a bit of char on the grill transforms this simple salad into a fantastic summer side. The tomatoes become extra juicy as they soften and blister on the grill. The red onions become tender, sweet, and slightly smoky.

Ingredients

Cooking spray
2 cups cherry tomatoes
2 tablespoons extra-virgin olive oil, divided
1 medium red onion, cut into 1-in. wedges
8 pitted kalamata olives, halved
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Nutritional Information

Calories 109
Fat 9.1g
Satfat 1.2g
Monofat 6.5g
Polyfat 1g
Protein 1g
Carbohydrate 7g
Fiber 2g
Cholesterol 0.0mg
Iron 1mg
Sodium 250mg
Calcium 22mg
Sugars 2g
Est. added sugars g

How to Make It

Step 1

Heat a grill pan over medium-high. Coat pan with cooking spray. Thread tomatoes onto 2 (8-inch) skewers. Drizzle 1 tablespoon oil over tomatoes and onion wedges; add to pan. Cook 4 to 5 minutes on each side or until tomatoes are blistered and onions are lightly charred.

Step 2

Remove tomatoes from skewers; place in a medium bowl. Add onion wedges, remaining 1 tablespoon oil, olives, and remaining ingredients; toss.