Tuesday, August 17, 2010

Heirloom Tomato Salad on Grilled Bruschetta

Take advantage of your produce aisle or local farm stand and try out this recipe for a light, seasonal dish.
by Bobby Flay

2 lbs. assorted heirloom tomatoes, diced
1/2 small red onion, thinly sliced
2 cloves garlic, finely chopped
3 Tbsp red-wine vinegar
1/4 cup plus 2 Tbsp extra-virgin olive oil
1/2 cup packed basil leaves, thinly sliced
Salt and fresh black pepper
4 1/2-inch-thick slices ciabatta bread

1. Put the tomatoes, onion, garlic, vinegar, 1/4 cup of olive oil, and the basil in a medium bowl and stir to combine. Season the mixture with salt and pepper and let sit at room temperature for 30 minutes to allow the flavors to meld.

2. Heat a grill pan over high heat (or a grill to high). Grill the bread on each side until slightly charred, about 30 seconds per side. Remove from the grill and brush the tops with the remaining 2 Tbsp of oil. Mound the bread with the tomato mixture and some of the juices and serve immediately.

Serves 4. Per serving: 290 calories, 22g carbs, 5g protein, no cholesterol, and 22g fat.

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