1 head endive, lettuce or 8 Romaine lettuce leaves from the hearts
Preheat grill to medium-high. Thread tomatoes onto bamboo skewers that have been soaked in water for at least 30 minutes. Brush with vinaigrette and place on grill. Cook 5 to 7 minutes or until some begin to burst and get charred.
In a medium bowl, combine tomatoes, feta cheese, green onion and remaining dressing.
Arrange endive leaves around serving platter, like flower petals, touching in the center. Mound the tomato mixture in the center of the plate.