A riff on the traditional Italian bread salad, panzanella, this version is arranged on a platter rather than tossed. The vinaigrette, chunky with red onion, olives, and basil, pulls all the elements together.
|1/2||baguette (about 8 ounces), cut in 1-inch pieces|
|1||clove garlic, halved|
|8||tablespoons olive oil|
|Salt and pepper, to taste|
|2||large ripe tomatoes (about 1 1/2 pounds), cut into wedges|
|3||tablespoons red wine vinegar|
|1/2||red onion, finely diced|
|1/4||cup pitted Kalamata olives, finely chopped|
|8||fresh basil leaves, chopped|
2. Grill the bread for 6 minutes, turning halfway through cooking, or until it is golden on both sides.
3. Thinly slice the cucumber.
4. Arrange the tomato, cucumber slices, and bread on a platter. Sprinkle the tomato and cucumber with salt and pepper.
5. In a medium bowl, whisk the vinegar, salt, and pepper. Beat in the remaining 6 tablespoons olive oil. Stir in the onion, olives, and basil. Drizzle over the salad. Tony Rosenfeld