GRILLED BREAD SALAD

GRILLED BREAD SALAD image

Categories Salad

Yield 4 servings

Number Of Ingredients 8

1 small baguette (about 8 ounces) or other crusty bread
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice (good vinegar also works well)
2 tablespoons diced shallot, scallion, or red onion
1/4 teaspoon minced garlic, optional
1 1/2 pounds tomatoes, chopped
Salt and freshly ground black pepper
1/4 cup or more roughly chopped basil or parsley

Steps:

Start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source. Cut the bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes. While the bread cools, mix together the next five ingredients in a large bowl. Mash the tomatoes with the back of a fork to release all of their juices. Season to taste with salt and pepper to taste. Cut the bread into 1/2- to 1-inch cubes (no larger) and toss it with the dressing. Let the bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it's ready, stir in the herb and serve. With MINIMAL Effort Before grilling rub the bread, with a cut clove of garlic and/or brush it with some olive oil and a sprinkle of salt. Add to the salad 1/4 cup chopped olives, 1 tablespoon capers, and/or 2 minced anchovy fillets. For a one-dish meal, grill or broil some shrimp or boneless chicken alongside the bread, then add the chunks to the salad. Or add some leftover or canned tuna (the Italian kind, packed in olive oil) to the mix.