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If you still have vine-ripe tomatoes, this is a great main course salad for them. If not, I use halved cherry or grape tomatoes. This is a loose recipe that I modify based on what I have around. You can run the bread under the broiler instead of the grill.
1.5 T balsamic, red wine, or sherry vinegar
5 T olive oil
4 1" slices of a wider French, Italian, ciabatta, etc loaf
1 14 oz can of cannelini beans or white beans, drained and rinsed
1 peeled and sliced cucumber
2 chopped tomatoes
fresh mozzarella, one ball cubed or some of those little fresh mozz balls, halved (or use grated parmesan for something different)
a few tablespoons of basil, finely sliced (chiffonade)
some lettuce
Prepare BBQ grill for med-high heat.
Put vinegar into the salad bowl you will be serving from. Slowly whisk in the olive oil. Season with salt and pepper. If you like, add a little mustard to the vinegar before adding the oil.
Use about half of the vinaigrette to brush both sides of the bread slices. Add beans, tomatoes, cucumber, and mozzarella to the bowl and toss with the dressing.
Grill bread on each side until it is toasty. Let it cool and cut into squares, roughly 1 inch cubes. Add the bread, lettuce, and basil to the bowl and toss.
1.5 T balsamic, red wine, or sherry vinegar
5 T olive oil
4 1" slices of a wider French, Italian, ciabatta, etc loaf
1 14 oz can of cannelini beans or white beans, drained and rinsed
1 peeled and sliced cucumber
2 chopped tomatoes
fresh mozzarella, one ball cubed or some of those little fresh mozz balls, halved (or use grated parmesan for something different)
a few tablespoons of basil, finely sliced (chiffonade)
some lettuce
Prepare BBQ grill for med-high heat.
Put vinegar into the salad bowl you will be serving from. Slowly whisk in the olive oil. Season with salt and pepper. If you like, add a little mustard to the vinegar before adding the oil.
Use about half of the vinaigrette to brush both sides of the bread slices. Add beans, tomatoes, cucumber, and mozzarella to the bowl and toss with the dressing.
Grill bread on each side until it is toasty. Let it cool and cut into squares, roughly 1 inch cubes. Add the bread, lettuce, and basil to the bowl and toss.
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