Grilled Bread Salad with Tomatoes and Goat Cheese

By beanie

Ingredients

• 3 medium tomatoes, cut into 1-inch chunks
• 1 small fennel bulb, halved, cored, and very thinly sliced
• 1/2 small red onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 4-ounce loaf ciabatta, thickly sliced
• 1 large garlic clove, halved lengthwise
• 3 ounces crumbled goat cheese
• 1/2 cup fresh basil, roughly torn

Preparation

Step 1

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.