The warm, fresh out of the oven, french bread that sits by the register at your local supermarket is a tough thing to pass up. Who doesn't love warm carbs? I always find that I take it home, have a slice with dinner and then the rest of the loaf turns into a hard slab before I use it all! Slightly stale bread can be turned into a great side dish with minimal effort. This recipe calls for ciabatta bread, but I have made it with ordinary crusty day-old french bread and it turns out great! This salad can be turned into a substantial meal simply by grilling some chicken or fish and tossing it in - or serving it on the side. This salad is also great with just some ordinary drained, canned tuna mixed in!
Grilled Bread Salad
(modified from Fitness magazine – June 2010)
Ingredients:
3 medium tomatoes - cut into 1” chunks
1 small fennel bulb - halved, cored and very thinly sliced
½ small red onion - thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Salt & pepper – to taste
4oz loaf ciabatta bread – thickly sliced
1 large garlic clove – halved lengthwise
3oz crumbled goat cheese
½ cup fresh basil – roughly torn
Directions:
*Combine the tomatoes, fennel and red onion in a large bowl.
*Whisk together 2 tablespoons of the olive oil and vinegar, salt and pepper in a small bowl.
*Pour half the dressing over the salad and toss well. Set aside remaining dressing.
*Heat a grill (or grill pan) to medium-high.
*Brush the ciabatta with remaining olive oil. Grill 2-3 minutes per side (or until lightly toasted).
*Transfer ciabatta to a plate and rub with the halved garlic clove. Let cool slightly and cut into 1” cubes.
*Add the goat cheese, basil and bread to the salad. Pour remaining dressing over the top.
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