Grilled Bread Salad

Name: Grilled Bread Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 small baguette (can substitute 8 oz. other crusty bread); 1/3 cup extra virgin olive oil; 1/3 cup fresh lemon juice (can substitue white wine vinegar in a pinch); 2 tablespoons diced shallots; 2 teaspoons finely minced garlic; 1 1/2 lbs grape tomatoes, sliced in half; 8 ounces fresh mozzarella cheese, cut into 1/2-inch pieces; 3 cups frisee (or other fluffy salad mix); kosher salt; fresh ground black pepper; 1/4 cup roughly chopped fresh basil

Submitted by Battle in Seattle

"One of my favorite comfort food dishes. . ."

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Ready In:: 35mins
Ingredients:: 11
Serves:: 6

ingredients

1 small baguette (can substitute 8 oz. other crusty bread)
¹⁄₃ cup extra virgin olive oil
¹⁄₃ cup fresh lemon juice (can substitue white wine vinegar in a pinch)
2 tablespoons diced shallots
2 teaspoons finely minced garlic
1 ¹⁄₂ lbs grape tomatoes, sliced in half
8 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
3 cups frisee (or other fluffy salad mix)
kosher salt
fresh ground black pepper
¹⁄₄ cup roughly chopped fresh basil

directions

Start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source.
Cut the 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.
While the bread cools, mix together the next seven ingredients in a large bowl. Mash the tomatoes slightly with the back of a fork to release all of their juices. Season to taste with salt and pepper.
Cut the bread into 1/2- to 1-inch cubes (no larger), and toss with ingredients in the bowl.
Let the mixture sit for 20-30 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, bu tyou can serve it before or after it reaches that state.
When it's ready, stir in the basil and serve.
Makes a great light meal on its own, or served with simply grilled meat, fish, or poultry.

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RECIPE SUBMITTED BY

Battle in Seattle

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!

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