Charred Scallion and Meyer Lemon Vinaigrette Over Arugula and Tomato Salad

Charred Scallion and Meyer Lemon Vinaigrette over arugula and tomato salad on a platter.
This simple salad highlights one of our favorites: heirloom tomatoes. You can find this recipe in our Community Table Cookbook.
1 bunch scallions
2Meyer lemons, zested and juiced
½ cupvinegar, preferably champagne or white wine
1 cupextra virgin olive oil
1shallot, minced
1 clove garlic, minced
salt and pepper
1 lbarugula
4-6heirloom tomatoes
2-3slices of brioche or sourdough bread
olive oil
salt and pepper

charred scallion and meyer lemon vinaigrette: Heat a wide, heavy-bottomed saucepan (preferably cast iron) over high heat until smoking. Add scallions, turning to blacken evenly. Remove from pan, puree in blender, and set aside to cool. Whisk together with other ingredients.
Salt and pepper to taste.

salad: Cut the slices of bread into ¼-inch cubes. Toss lightly in olive oil, salt and pepper. Bake in a 350°F oven until golden brown. 

Cut the heirloom tomatoes into 2-3 bite size pieces. Mix with arugula, dress with the charred scallion and meyer lemon vinaigrette, and season with salt and pepper. Top with croutons.