Thursday, September 03, 2009

Dinner in Twenty: Grilled Bread Salad

I haven't done one of these in a while and I just discovered this recipe and fell in love with it, so I thought I'd share. It's a perfect summer dish, especially if you grow tomatoes or have access to vine ripened ones through a local farmer's market. It makes a nice (if very light) dinner on hot nights or lunch. I served it with grilled chicken and that was all we needed for dinner.

Grilled Bread Salad

3 cups chopped ripe red tomatoes
1 1/2 cups cucumber (peeled and diced)
1/4 c plus 3 Tbs olive oil
five slices of sour dough, shepherder's, or french bread
1 Tb red wine OR balsamic vinegar
1/2 tsp dried basil
coarse salt

Brush both sides of the bread with the 3 Tbs of olive oil. Grill over medium heat, about five to six minutes--long enough to get slightly charred. (This charring really gives it flavor.)

While bread is cooling, mix the chopped tomato and the chopped cucumber. Drizzle with the olive oil, then drizzle the vinegar over that. Sprinkle with salt, pepper, and basil.

Once bread has cooled, slice into 1 - 1 1/2 inch cubes. Toss bread cubes with tomato and cucumber. Serves 4-6.