Grilled-Bread, Arugula and Tomato Salad
by Kate Heyhoe
Serves 4 as a side salad.
As a main course, increase the ingredients by about 50 percent.
If you don't have arugula, substitute other greens, such as romaine or spinach. If the bread is a narrow loaf, use more slices.
1/2 cup extra-virgin olive oil
3 garlic cloves, minced
4 to 6 (1-inch thick) slices French or Italian bread
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
4 ripe Roma tomatoes, in 3/4-inch dice
1/2 small red onion, thinly sliced (about 2 ounces)
3 to 4 ounces arugula or other salad greens
Salt and fresh ground pepper
Heat a grill or broiler.
In a large salad bowl, mix the oil and garlic. Lightly brush both sides of the bread with the mixture. (You can do this a few hours earlier and set aside.)
Grill or broil the slices until golden on both sides. Slice bread into 1-inch cubes.
Mix the vinegar and crumble the oregano into the remaining olive oil in the salad bowl. Add the bread, tomatoes, onion, and toss to coat (mixture can be made to this point and will hold for up to 1 hour before serving). Mix in the arugula just before serving. Season with salt and pepper to taste.
Kate's Global Kitchen
Recipes:
Kate's Global Kitchen for June, 2001:
06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped06/09/01 Cooking with Jazz, Dakota-Style
06/16/01 Macho Nachos: Fiesta Food for Dad's 'n' Grads
06/23/01 Timelines & A Timely Menu
Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest
Copyright © 2001, Kate Heyhoe. All rights reserved.
Current Kate's Global Kitchen
Kate's Global Kitchen Archive
This page created June 2001
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Nominees
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC
