Italian Bread Salad with Grilled Vegetables
D Tabor
The perfect grilled summer salad.
ingredients
- 5 1-inch slices Italian bread
- 4 plum tomatoes, halve lengthwise
- 1 medium red or yellow sweet pepper, quartered lengthwise
- 1/4 cup olive oil
- 4 cups torn romaine lettuce
- 2 Tbsp balsamic vinegar
- 2 tsp snipped fresh oregano
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 Tbsp finely shredded Parmesan cheese
directions
- 1
Lightly brush cut surfaces of bread, tomatoes and sweet pepper with 2 Tbsp of the olive oil. Grill tomatoes and sweet pepper, cut sides up, on the rack of grill until pepper skins are blistered and dark (Allow about 10 minutes for sweet pepper and 5 minutes for tomatoes.) Remove vegetable from the grill. Wrap in foil or place in brown paper bag and close top; let stand for 20 minutes. Meanwhile, add bread to grill; grill about 2 minutes per side until lightly toasted.
- 2
Remove and discard skins from pepper and tomatoes. Coarsely chop vegetables and cut bread into 1-inch cubes; please in a large bowl. Add the lettuce.
- 3
For dressing, in a screw-top or shaker jar, combine remaining oil, vinegar, oregano, garlic, salt and pepper. Cover and shake well. Drizzle over lettuce mixture; toss gently to coat. To serve, sprinkle with Parmesan cheeses.
Source: D Tabor
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