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Tomato & Grilled Bean Salad




Source of Recipe


L. Pickford


Recipe Introduction


Rich color, superb taste: make this perfect barbecue side dish over and over again, particularly in late summer when tomatoes are at their peak. For the best flavor, use vine-ripened tomatoes. If sourdough is not available, use ciabatta instead.



List of Ingredients




4 slices sourdough bread

2 garlic cloves, peeled but left whole

1/4 cup extra virgin olive oil

1-1/2 lb. vine-ripened tomatoes, coarsely chopped

2 oz. pitted black olives, such as niçoise

1 tablespoon aged balsamic vinegar

a handful of fresh basil leaves, torn

sea salt and freshly ground black pepper



Recipe



1. Preheat the grill, then cook the bread slices over hot coals for 1 minute on each side, or until well toasted. Remove from the heat, rub all over with the garlic cloves, then sprinkle with 2 tablespoons of the oil. Let cool, then cut into cubes.


2. Put the grilled bread cubes in a large bowl and add the tomatoes and olives.


3. Put the vinegar and remaining olive oil in a separate bowl and mix well, then pour over the salad.


4. Season with salt and pepper and stir well.


5. Set aside to infuse for 30 minutes, then stir in the basil leaves and serve.


SERVES 4-6