Grilled Bread and Tomato Salad with Arugula

Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4

May 19, 2009 Published in the July 2006 issue of Portland Monthly

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.

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