Grilled Tomato, Onion, and Olive Salad
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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.
- 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
- 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
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.
Remove tomatoes from skewers; place in a medium bowl. Add onion wedges, remaining 1 tablespoon oil, olives, and remaining ingredients; toss.