Grilled Bread Salad with Goat Cheese and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 4-oz loaf ciabatta, thickly sliced |
3 ounce(s) crumbled goat cheese |
3 tablespoon(s) extra-virgin olive oil |
1/2 cup(s) fresh basil, roughly torn |
1/8 teaspoon(s) freshly ground black pepper |
1 clove(s) garlic, halved lengthwise |
3 medium tomatoes, cut into 1 chunks |
2 tablespoon(s) red wine vinegar |
1/2 teaspoon(s) salt |
1/2 small red onion, thinly sliced |
1 very small fennel bulb, halved, cored and very thinly sliced |
Directions:
1. Combine the tomatoes, fennel, and red onion in a large bowl. Whisk together 2 tablespoons of the olive oil and the vinegar, salt, and black pepper in a small bowl. Pour half the dressing over the salad and toss well. Set aside remaining dressing.
2. Heat a grill to medium-high. Brush the bread on both sides with remaining olive oil; grill 2 to 3 minutes per side or until lightly toasted. Transfer bread to a plate and rub each piece well with the halved garlic clove. Let cool slightly and cut into 1-inch cubes.
3. Add the goat cheese and basil to the salad and pour remaining dressing over the top. Toss to combine.
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