Tomato and Grilled Bread Salad
Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 4 | Vegan
- 2 pounds beefsteak or heirloom tomatoes (about 5 medium)
- 1 regular cucumber
- 1/2 of a red onion
- 3 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil (2T. + 2T.)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 loaf ciabatta or French bread
Heat the grill to medium-high (or heat the broiler to high- with oven rack about 4 inches from the top).
Wash the tomatoes. Use the tip of your chef’s knife to cut out their cores. Cut the tomatoes into small wedges and add to a large serving bowl. Peel the cucumber if it is waxed; otherwise, you don’t have to peel. Slice it in half lengthwise then slice crosswise into thin half moons. Add to the bowl.
Trim the stem end of the whole onion. Then lay flat and cut in half through the root end. Save one half for another use. Peel the other half and slice into thin half moons; add to the bowl.
Add the vinegar, 2 tablespoons of the oil, and the salt, and pepper (about 12 turns on pepper mill) to the bowl. Toss everything together.
Use a serrated knife to slice the bread into 1-inch thick slices (about 8 total). Brush each side with the remaining 2 tablespoons oil. Grill (or broil) until the bread is golden brown, about 2 minutes per side. Cut into cubes and add to the salad. Toss and serve.
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