Grilled Tomato-And-Scallion Salad

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8 tomatoes (6 to 8 ounces each), cored and cut into 6 wedges

2 bunches of scallions

Canola oil, for rubbing

Kosher salt and freshly ground pepper

3 tablespoons fresh lime juice

1/4 cup extra-virgin olive oil

2 cups crumbled cotija or ricotta salata cheese (about 4 ounces)

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