Name: Grilled Onion, Tomato, and Arugula Salad
Total time: 10 min
Ingredients: 2 large onions (about 2 pounds), cut crosswise into ½-inch rounds; 5 tablespoons extra-virgin olive oil, divided; 2 tablespoons balsamic vinegar; 1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon); 1 recipe Charcoal-or Gas-Grilled Onions, cooled and cut in half (about 3 cups),; 2 medium ripe tomatoes (about 1 pound), cored and cut into 3/4-inch-thick wedges; 1 large bunch arugula (about 5 ounces), washed, dried, stemmed, and cut into 2-inch pieces (about 6 cups lightly packed)

Why This Recipe Works

Before we could put together a grilled onion, tomato, and arugula salad recipe, we had to figure out how to grill our onions so they weren’t blackened on the outside and raw on the inside. Because sliced onion rounds exposed the greatest surface area, they were the logical cut for grilling, and slices cut 1/2 half inch thick were best. We found the onions too susceptible to burning over high heat; moderate heat, with the onions covered with a foil pan, was just right. We stopped the onions for our grilled onion, tomato, and arugula salad from plunging through the grate by skewering them.

Instructions

Whisk together oil, vinegar, garlic, and salt and pepper to taste in small bowl; set aside. Place onions in serving bowl and toss gently to separate layers. Toss onions with tomatoes, arugula, and dressing; add more salt and pepper to taste. Serve immediately.