Description
Ripe summer tomatoes marinated in garlic red wine vinaigrette, tossed with grilled crusty bread, and topped with Parmesan, parsley and basil.
Ingredients
Scale
- 2 pounds ripe tomatoes, chopped
- 2 (1 inch thick) slices crusty bread
- Extra virgin olive oil, for drizzling
Red wine vinaigrette with garlic
- 1 clove garlic, finely minced
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
Toppings
- 2 tablespoons grated Parmesan
- 1 tablespoon minced fresh parsley
- 1 tablespoon thinly sliced fresh basil
Instructions
- Marinate the tomatoes: In a medium bowl, whisk the vinaigrette ingredients side to side until emulsified, about 1 minute. Add the tomatoes, toss to coat, and set aside.
- Preheat the grill: Set up the grill for direct medium heat. On a gas grill, preheat with all the burners on high for 15 minutes, brush the grate clean, then turn the burners down to medium.
- Grill the bread: Drizzle one side of the bread with olive oil. Grill oil side up over direct medium heat until marked, about 1 minute. Flip, and grill about 1 minute more. Watch closely; it burns fast.
- Toss and serve: Let the bread cool for a couple of minutes, then cut or tear into 1 inch chunks. Toss with the tomatoes, spoon onto plates, and sprinkle with the Parmesan, parsley and basil.
Notes
Equipment: A grill.
This salad depends on ripe summer tomatoes. Out of season, use cherry or grape tomatoes.
Leave the lid open while grilling the bread. Oiled bread goes from browned to burnt in a flash.
Burned the bread? Scrape off the charred bits with a butter knife.
- Prep Time: 15 minutes
- Cook Time: 2 minutes