Interracial Couple In The Kitchen

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8 tomatoes cut into 6 wedges

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.

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