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.
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
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.