Grilled Bread Salad with Tomatoes and Goat Cheese
Prep time: 15 minutes
Cook time: 5 minutes
Makes: 4 to 6 servings
Cook time: 5 minutes
Makes: 4 to 6 servings
Ingredients
3 medium tomatoes, cut into 1-inch chunks
1 small fennel bulb, halved, cored, and very thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 4-ounce loaf ciabatta, thickly sliced
1 large garlic clove, halved lengthwise
3 ounces crumbled goat cheese
1/2 cup fresh basil, roughly torn
3 medium tomatoes, cut into 1-inch chunks
1 small fennel bulb, halved, cored, and very thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 4-ounce loaf ciabatta, thickly sliced
1 large garlic clove, halved lengthwise
3 ounces crumbled goat cheese
1/2 cup fresh basil, roughly torn
Directions
1. Combine the tomatoes, fennel, and red onion in a large bowl. Whisk together 2 tablespoons of the olive oil and the vinegar, salt, and black pepper in a small bowl. Pour half the dressing over the salad and toss well. Set aside remaining dressing.
2. Heat a grill to medium-high. Brush the bread on both sides with remaining olive oil; grill 2 to 3 minutes per side or until lightly toasted. Transfer bread to a plate and rub each piece well with the halved garlic clove. Let cool slightly and cut into 1-inch cubes.
3. Add the goat cheese and basil to the salad and pour remaining dressing over the top. Toss to combine.
1. Combine the tomatoes, fennel, and red onion in a large bowl. Whisk together 2 tablespoons of the olive oil and the vinegar, salt, and black pepper in a small bowl. Pour half the dressing over the salad and toss well. Set aside remaining dressing.
2. Heat a grill to medium-high. Brush the bread on both sides with remaining olive oil; grill 2 to 3 minutes per side or until lightly toasted. Transfer bread to a plate and rub each piece well with the halved garlic clove. Let cool slightly and cut into 1-inch cubes.
3. Add the goat cheese and basil to the salad and pour remaining dressing over the top. Toss to combine.
Nutrition facts per serving: 215 calories, 7g protein, 17g carbohydrate, 14g fat (4.8g saturated), 2g fiber
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