Grilled Bread Salad with Tomatoes, Olives, and Capers
|(4) 1-inch thick slices sourdough bread|
|6 vine-ripened or Roma tomatoes; do not cut|
|2 Vidalia onions, halved through the root end|
|1/2 cup Vera Jane's Extra-Virgin Olive Oil|
|2 ribs of celery|
|1 English cucumber, peeled, seeded, and cut into 1/2-inch dice|
|1/2 cup kalamata olives, pitted|
|1/4 cup flat leaf parsley, chopped|
|1 pkg fresh basil, chiffonaded|
|1 Tbsp capers, drained|
|3 Tbsp Aunt Vera's Red Wine Vinegar|
|Salt and freshly ground pepper|
Preheat grill to high. Lightly brush the bread slices, tomatoes, and onions with olive oil.
Grill the bread slices until well-marked. Grill the tomatoes and onions until charred and skins of tomatoes are blistered. Transfer to a cutting boards and let cool.
Cut the bread and tomatoes into cubes; reserve the juices. Thinly slice the onions. In a large bowl toss bread, tomatoes, and onion. Add the celery, cucumber, olives, parsley, 3/4 of the basil, capers, vinegar, and remaining oil. Toss well and season to taste with salt and pepper. Set aside for 30 minutes to let the flavors develop. Garnish with remaining basil and serve.
Makes 6 servings