Summer Tomato Bread Salad

Grilled bread adds extra flavor to this traditional Italian salad.

Ingredients:

• 1 16 oz Italian or sourdough loaf, sliced into 1/4 inch slices
• 8 oz mozzarella or feta cheese
• 2 medium Roma or Compari tomatoes
• 2 medium yellow heirloom tomatoes
• 1/2 cup roasted red peppers, chopped
• 1 small bunch fresh basil, sliced very thin, with stems removed
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Directions:

Preheat oven to 300 degrees or set grill on medium low. In a small bowl, whisk together olive oil and vinegar. Add salt and pepper to taste, then set aside. Slice tomatoes in half and remove seeds. Dice tomatoes and mozzarella into 1 inch chunks. If using feta, crumble into large chunks. Once oven or grill is at temperature, lay bread directly on oven rack or grill. Watch carefully and toast until golden and stiff, not moist. Remove from oven and rub both sides of each slice with fresh, raw garlic cloves. Cut toast into 1 inch chunks. Transfer into a large bowl. Toss tomatoes, chopped red peppers and cheese with bread. Slowly pour half the dressing over bread, vegetables and cheese, then toss. Pour remaining olive oil mixture over bread. Finish with basil. Toss lightly one more time. Serve warm or at room temperature.

Number of Servings: 6+

Notes from the Cook: The bread can be toasted in the oven or right out on the grill. For a more tangy salad, use feta cheese. For a salad that is mild and filling, use mozzarella.