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Categories:Viewed: 98 - Published at: 6 years ago
Ingredients
- 1 small baguette (about 8 ounces) or other crusty bread
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 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 to taste
- 1/4 cup or more roughly chopped basil or parsley
Method
- Start gas or charcoal grill, or preheat broiler; rack should be 4 to 6 inches from heat source.
- Cut 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.
- Remove, and set aside.
- While bread cools, mix together next five ingredients in a large bowl.
- Mash tomatoes with back of a fork to release all of their juices.
- Season to taste with salt and pepper.
- Cut bread into 1/2- to 1-inch cubes (no larger), and toss them with the dressing.
- Let 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 basil or parsley, and serve.
