|Tomato and Grilled-Bread Salad|
This one comes from Everyday Food magazine and the cookbook Great Food Fast and I also get to use my handy dandy grill pan that fits over two of my gas burners.
This recipe is great for tomatoes that your forgot you bought at the farmer's market (oops). I'm waiting for some leeks because there is a panzanella I'm dying to try that involves leeks!
Tomato and Grilled-Bread Salad
from Great Food Fast
1/2 pound country bread, cut into 3/4-inch-thick slices
1/4 cup plus 2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces
1 tablespoon red-wine vinegar
Salt and pepper
Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.