Grilled Bread Salad with Tomatoes and Parmigiano

Name: Grilled Bread Salad with Tomatoes and Parmigiano
Yield: SERVES 6
Ingredients: 4 (1-inch-thick) slices rustic bread (about half of a 1-pound loaf); 1/4 cup extra-virgin olive oil, more as needed; 1 clove garlic, cut in half; Kosher salt and freshly ground black pepper; 2 tablespoons balsamic vinegar, more as needed; 1 small shallot, minced; 5 medium tomatoes, cut into chunks (about 1 3/4 pounds); 8 large basil leaves, torn into pieces; 1 1/2-inch chunk Parmigiano-Reggiano (about 1 ounce); 1 cup lightly packed baby arugula

December 22, 2011

This salad is a traditional way to use up day-old bread; the dressing softens the bread and makes it a little more palatable. You can use fresh bread, but stale bread will hold up better under the dressing (super-fresh bread has a tendency to fall apart).

Recipe notes

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