Grilled Italian Bread and Tomato Salad
- Total Time
Garlic-rubbed grilled bread is tossed with juicy, ripe tomatoes and basil. A great summer salad.
olive oil1 ½ Tbsp, extra-virgin
red wine vinegar2 tsp
table salt½ tsp
black pepper¼ tsp, freshly ground
dried oregano¼ tsp, crumbled
fresh tomato(es)1 ½ pound(s), cut in wedges, wedges halved (4 1/2 cups)
uncooked red onion(s)⅓ cup(s), chopped
Italian bread3 ½ oz, or ciabatta bread, cut into four 3/4-inch-thick slices
cooking spray2 spray(s)
garlic clove(s)1 medium clove(s), cut in half (to taste)
basil½ cup(s), fresh, cut into strips or roughly torn*
- In a large bowl, whisk together oil, vinegar, salt, pepper and oregano. Add tomatoes and onion; toss and let stand at least 15 minutes for flavors to blend.
- Heat outdoor grill or stovetop grill pan. Coat bread with cooking spray.
- Grill bread until toasted, about 2 minutes per side; remove from grill and rub with cut side of garlic. Cut bread (or simply break it) into bite-size chunks.
- Just before serving, add bread to bowl with tomatoes; sprinkle with basil and toss to mix and coat. Yields about 1 cup per serving.