Grilled Bread Salad with Fresh Tomatoes and Garlic
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Use the good oil. Vegetables need oil to prevent sticking and burning. Neutral oils like canola oil will do the job fine, but an extra virgin olive oil provides the added benefit of improving the flavor of virtually every vegetable. Brush on just enough to coat each side thoroughly but not so much that the vegetables would drip oil and cause flare-ups.
ingredients
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serves: 6-8
1/2 cup unsalted butter
1 tablespoon minced garlic
1/2 loaf day-old Italian bread (about 1/2 pound, cut crosswise into 3/4-inch slices)
2 pounds ripe, fresh tomatoes (about 6 medium, cored, seeded, and cut into 3/4-inch pieces)
1/4 cup minced red onion
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 305
- Total Fat: 25.4 g
- Saturated Fat: 11.2 g
- Trans Fat: 0.6 g
- Cholesterol: 40.7 mg
- Sodium: 320.3 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.5 g
- Sugars: 5.2 g
- Protein: 3.5 g
preparation
1. In a small saucepan over medium heat, combine the butter and garlic. Cook until the garlic is just turning light brown, 2 to 3 minutes. Evenly brush the garlic-butter mixture on both sides of each slice of bread. Grill the bread slices over Direct Medium heat until well marked, 1 to 3 minutes, turning once [but check the bread often as it can burn quickly]. Transfer the bread to a cutting board and cut into 3/4-inch cubes. Place the cubes in a large bowl.
2. Add the remaining ingredients to the bowl. Mix thoroughly. Adjust the seasonings if necessary. Serve at room temperature.
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