Grilled Bread and Tomato Salad with Arugula
Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4
For this bread salad, it’s best to use a mild-flavored bread rather than a sourdough loaf.
For the vinaigrette:
1/2 cup sherry vinegar
1 shallot, finely chopped
1 tsp whole grain mustard
11/2 cups olive oil
Salt and pepper to taste?
In a small bowl, combine the vinegar, shallots and mustard, then whisk in the olive oil and season with salt and pepper to taste. ?Set aside.
For the salad:
1 loaf country bread, sliced 1-inch thick, crusts removed
Extra virgin olive oil to taste
3-4 large, ripe tomatoes, roughly chopped
1 bunch arugula, washed and torn into large pieces
1/2 bunch basil leaves, washed, destemmed and torn into small pieces
1. Lightly brush the bread with olive oil. Grill bread slices over a hot grill until they are golden and toasted.
2. Let cool slightly, then cut the grilled bread into bite-size pieces.
3. Just before serving, combine the pieces of grilled bread, the cut tomatoes, the arugula and the basil in a large serving bowl.
4. Toss with enough vinaigrette to barely coat and season with salt and pepper to taste. Serve immediately.