GRILLED TOMATO, ONION, AND BREAD SALAD2

Grilled Tomato, Onion, and Bread Salad
4 servings

Here’s a delicious summer salad that is prepared on the grill. It needs to stand for about 15 minutes before eating, giving you time to cook burgers or another quick-cooking main dish.

2 slices red onion (1⁄4-inch-thick slices)
1⁄4 cup extra-virgin olive oil (approximate), divided
3 large tomatoes, halved from top to bottom
6 slices firm country-style bread such as Italian (3⁄4-inch-thick slices)
3 or 4 large cloves garlic, peeled and cut into 2 shorter halves
1⁄3 cup prepared vinaigrette dressing*
3 tablespoons chopped fresh flat-leaf (Italian) parsley

You’ll also need: several thin wooden skewers (or a handful of wooden toothpicks), pastry brush, rimmed baking sheet, spatula, knife, large mixing bowl, and tongs

Prepare grill for medium-high heat. Run a wooden skewer horizontally through the rings of each onion slice to hold the rings together (or spear each with several toothpicks). Brush with oil. Grill for 3 to 4 minutes on each side, or until nicely marked; transfer to baking sheet. Brush tomatoes with oil. Place on grill, cut-side down; cook for 2 minutes, then carefully turn and grill on the skin side for about 2 minutes longer; transfer to baking sheet. Grill bread until nicely marked on both sides, watching carefully to prevent burning (bread burns very easily). Remove from heat and immediately rub a cut garlic clove over the bread on both sides, seasoning generously. Brush both sides with oil. Break or cut toasted bread into chunks, 3⁄4 to 1 inch each, adding to mixing bowl.

When onion and tomatoes are cool, chop onion somewhat coarsely and add to bowl with bread; cut tomatoes into 3⁄4-inch chunks and add, along with any liquid, to bowl. Add about 1⁄4 cup of the vinaigrette and the parsley; toss gently but thoroughly to combine everything. Let stand for 15 minutes before serving. Add remaining vinaigrette just before serving, unless salad is already as moist as you like.

*For a simple vinaigrette, combine 1⁄4 cup extra-virgin olive oil (or 3 tablespoons pumpkin seed oil), 1 tablespoon wine vinegar or balsamic vinegar, and 1⁄2 teaspoon Dijon mustard in a small jar; cover and shake well. Taste for seasoning and add salt and pepper if you like.


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