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© Meredith Corporation. All rights reserved. Used with permission.
Combine 3 tablespoons oil, vinegar, salt, cumin, paprika and pepper in a screw-top jar; cover and shake well. Set aside.
Brush onions with the remaining 1 tablespoon oil. Grill onions on the rack of an uncovered charcoal grill directly over medium coals about 10 minutes or until softened and slightly charred, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place onion on grill rack over heat. Cover and grill as above.) Thread tomatoes onto skewers, leaving 1/4 inch between pieces. Grill with the onions for about 5 minutes or until skins start to char, turning occasionally to brown evenly. Remove onions and tomatoes from grill rack. Cool slightly.
Separate the onion slices into rings. In a large bowl, combine the onions, tomatoes, greens and cheese. Add the dressing; toss to coat.