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| Grilled Bread Salad October, 2002  Serves 6 / Serve this unique salad as a side dish, or top with grilled shrimp or chicken and present as a main course.1/4 cup extra-virgin olive oil, plus 2 tablespoons 4 tablespoons red wine vinegar 1 tablespoon honey Kosher salt and freshly ground pepper, for seasoning 2 cloves garlic, minced 6 1-inch slices day-old French bread, cut on the diagonal 1 small red onion, thinly sliced 1 pound medium tomatoes, chopped 1 small cucumber, peeled and sliced 4 tablespoons capers, drained 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh parsley 1/2 cup feta cheese, crumbled 1. In a small bowl, mix 1/4cup olive oil, vinegar, and honey. Whisk well and season with salt and pepper. Set this vinaigrette aside. 2. Preheat grill to medium-high. Mix the garlic with 2 tablespoons olive oil and let sit 10 minutes. Lightly brush the bread with the olive oil mixture and season with salt and pepper. Grill the bread until golden brown, about 2-3 minutes each side, being careful not to burn it. Transfer bread to wire rack to cool. Tear slices into 1/2-inch pieces. 3. Toss onion with tomatoes, cucumber, capers, and herbs. Add bread and toss; season to taste with vinaigrette, salt, and pepper. Toss salad well and cover; refrigerate at least 2 hours. Sprinkle with crumbled feta cheese before serving. Calories 298,Fat 17,Perfat 51,Cholesterol 8,Carbo 31,Protein 6 |