I don't much like making salads for myself. In general, I find them insubstantial, overly delicate. They're a nice first course, but when I'm cooking at the end of the day, there's little time for first courses. But this grilled bread salad, adapted from a Mark Bittman recipe, has become my favorite meal of the summer: It's filling enough to serve as a main dish; light enough to keep you from feeling heavy in the dense, stale, DC air; and gives you an opportunity to use all those perfect tomatoes that have come into season. Plus, it's dead easy, and pretty cheap:IngredientsPart of 1 crusty baguette (about 8 to 12 inches, depending on how much bread you want)1/4 cup extra virgin olive oil1/4 cup fresh lemon juiceA few tablespoons diced shallot or red onion (probably between 2 and 4 -- depends how much of that flavor you like)1 clove of garlic, minced1 1/2 pounds tomatoes, chopped. Use any kind that looks good.Salt and freshly ground black pepper to taste1/4 cup or more roughly chopped basil A handful of slivered almondsDirections:1. Preheat broiler; rack should be 4 to 6 inches from heat source. Cut bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will a few minutes. (When bread side, rather than crust side, faces the heat, keep a close watch. It can burn extremely quickly.) Remove, and set aside.2. While bread cools, mix the tomatoes, shallots, garlic, olive oil, and lemon juice in a large bowl. Mash tomatoes a bit to release their juices. Season to taste with salt and pepper. Cut bread into 1/2- to 1-inch cubes (no larger), and toss them with the salad.3. Let bread sit for 10 to 15, tossing occasionally. Some folks like the bread pretty crispy, others a bit on the soggy side. Taste frequently to see where you come down. When it's ready, stir in basil and almonds, and serve.If folks have ideas for similar salads -- which is to say, salads that don't rely on leafy greens, and are a bit more substantial than the normal fare -- leave them in the comments. I'd love to have a few more main course salad recipes like this one.Image used under a Creative Cmmons license from Dylan Parker. WEEKEND FOOD BLOGGING: GRILLED BREAD AND TOMATO SALAD.
I don't much like making salads for myself. In general, I find them insubstantial, overly delicate. They're a nice first course, but when I'm cooking at the end of the day, there's little time for first courses. But this grilled bread salad, adapted from a Mark Bittman recipe, has become my favorite meal of the summer: It's filling enough to serve as a main dish; light enough to keep you from feeling heavy in the dense, stale, DC air; and gives you an opportunity to use all those perfect tomatoes that have come into season. Plus, it's dead easy, and pretty cheap:IngredientsPart of 1 crusty baguette (about 8 to 12 inches, depending on how much bread you want)1/4 cup extra virgin olive oil1/4 cup fresh lemon juiceA few tablespoons diced shallot or red onion (probably between 2 and 4 -- depends how much of that flavor you like)1 clove of garlic, minced1 1/2 pounds tomatoes, chopped. Use any kind that looks good.Salt and freshly ground black pepper to taste1/4 cup or more roughly chopped basil A handful of slivered almondsDirections:1. Preheat broiler; rack should be 4 to 6 inches from heat source. Cut bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will a few minutes. (When bread side, rather than crust side, faces the heat, keep a close watch. It can burn extremely quickly.) Remove, and set aside.2. While bread cools, mix the tomatoes, shallots, garlic, olive oil, and lemon juice in a large bowl. Mash tomatoes a bit to release their juices. Season to taste with salt and pepper. Cut bread into 1/2- to 1-inch cubes (no larger), and toss them with the salad.3. Let bread sit for 10 to 15, tossing occasionally. Some folks like the bread pretty crispy, others a bit on the soggy side. Taste frequently to see where you come down. When it's ready, stir in basil and almonds, and serve.If folks have ideas for similar salads -- which is to say, salads that don't rely on leafy greens, and are a bit more substantial than the normal fare -- leave them in the comments. I'd love to have a few more main course salad recipes like this one.Image used under a Creative Cmmons license from Dylan Parker. 
