Monday, July 26, 2010

Grilled Bread and Tomato Salad

This recipe is from I have to admit that I have not had the greatest of luck with the recipes in their cookbooks, but the ones featured on their member site are usually home runs and this recipe is no exception. This is perfect for a hot summer night. Originally when I planned to prepare this meal I thought I would be using home grown tomatoes, but as of yet mine have not come in. The plants are in pots, which is often how I grow them, but this year they are taking their sweet time of it.

1 1/2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1 1/2 pounds tomatoes, cut into wedges, and then cut once again in half
3 1/2 ounces Italian bread, cut into four 3/4 inch-thick slices
Cooking spray
1 large garlic clove, cut in half
1/2 cup fresh basil, cut into strips or coarsely chopped
  1. In a large bowl, whisk together the oil, vinegar, salt, pepper and oregano. Add the tomatoes and toss. Let stand for at least 15 minutes for flavors to blend.
  2. Heat your grill. Coat the bread with cooking spray. Grill the bread until toasted, about 2 minutes per side. Keep an eye on the bread so that it does not burn. Remove from the grill when done and rub each piece of bread with the garlic. Cut the bread or break it into bite size chunks.
  3. Just before serving, add the bread to the tomato mixture, sprinkle with basil, and toss to mix and coat.

Yields 6, 3/4 cup servings which are 2 points each

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