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
1 large garlic clove, cut in half
1/2 cup fresh basil, cut into strips or coarsely chopped
- 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.
- 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.
- 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