Grilled-Bread, Arugula and Tomato Salad
by Kate Heyhoe
Serves 4 as a side salad.
As a main course, increase the ingredients by about 50 percent.
If you don't have arugula, substitute other greens, such as romaine or spinach. If the bread is a narrow loaf, use more slices.
1/2 cup extra-virgin olive oil
3 garlic cloves, minced
4 to 6 (1-inch thick) slices French or Italian bread
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
4 ripe Roma tomatoes, in 3/4-inch dice
1/2 small red onion, thinly sliced (about 2 ounces)
3 to 4 ounces arugula or other salad greens
Salt and fresh ground pepper
Heat a grill or broiler.
In a large salad bowl, mix the oil and garlic. Lightly brush both sides of the bread with the mixture. (You can do this a few hours earlier and set aside.)
Grill or broil the slices until golden on both sides. Slice bread into 1-inch cubes.
Mix the vinegar and crumble the oregano into the remaining olive oil in the salad bowl. Add the bread, tomatoes, onion, and toss to coat (mixture can be made to this point and will hold for up to 1 hour before serving). Mix in the arugula just before serving. Season with salt and pepper to taste.
Kate's Global Kitchen for June, 2001:
06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped
06/09/01 Cooking with Jazz, Dakota-Style
06/16/01 Macho Nachos: Fiesta Food for Dad's 'n' Grads
06/23/01 Timelines & A Timely Menu
Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created June 2001