Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 small red onion, sliced
• 1 1 1/2-inch piece ginger, peeled and grated
• Pinch of cayenne pepper
• Juice of 1/2 lime
• 1 1/4 pounds (about 5 medium) tomatoes, chopped
• 1/4 cup chopped fresh cilantro
• 4 to 6 pieces naan bread or pita
• Kosher salt
• Plain Greek yogurt, for serving

Instructions

1. Heat the olive oil in a medium skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Transfer to a cutting board and let cool slightly, then roughly chop.
2. Mix the ginger, cayenne and lime juice in a medium bowl, then stir in the onion, tomatoes and cilantro. Let sit at least 20 minutes at room temperature.
3. Preheat a grill to medium high. Brush the bread with olive oil and season with salt. Grill until warmed through and lightly charred, about 2 minutes per side; brush with more olive oil. Add 1/2 teaspoon salt to the tomato salad and toss. Spread the bread with yogurt and top with the tomato salad.
4. Photograph by Anna Williams