Grilled bread salad is a good alternative to green salad. The key to the dish is getting the bread to the perfect exture—soft with just a bit of crunch.
12 oz. day-old rustic bread, sliced 1⁄2-in. thick
1 zucchini, halved
1 red onion, thickly sliced
1 lb. red and yellow cherry and/or grape tomatoes, halved
4 oz. olives, pitted and halved
3⁄4 cup slivered fresh basil leaves
1⁄2-3⁄4 cup extra-virgin olive oil
2-3 tbsp. red wine vinegar
Salt and freshly ground pepper
Basil sprigs, for garnish
1. Lightly grill or toast bread slices and cut into 1⁄2-in. cubes. Grill zucchini and onion slices and cut into cubes.
2. In large bowl, lightly toss bread cubes, zucchini, onions, tomatoes, olives, and basil. Whisk oil, vinegar, and salt and pepper to taste; add to bread mixture, tossing lightly to
combine and evenly moisten. Let stand 15-30 min. to allow tomatoes to release some
of their juices. (Add more olive oil and vinegar if needed to moisten bread.)
3. To serve, portion salad into shallow bowls. Garnish with basil sprigs.