(Styling/Tony Rosenfeld; John Tlumacki/Globe Staff)
Serves 6
A riff on the traditional Italian bread salad, panzanella, this version is arranged on a platter rather than tossed. The vinaigrette, chunky with red onion, olives, and basil, pulls all the elements together.
| 1/2 | baguette (about 8 ounces), cut in 1-inch pieces |
| 1 | clove garlic, halved |
| 8 | tablespoons olive oil |
| Salt and pepper, to taste | |
| 1 | seedless cucumber |
| 2 | large ripe tomatoes (about 1 1/2 pounds), cut into wedges |
| 3 | tablespoons red wine vinegar |
| 1/2 | red onion, finely diced |
| 1/4 | cup pitted Kalamata olives, finely chopped |
| 8 | fresh basil leaves, chopped |
2. Grill the bread for 6 minutes, turning halfway through cooking, or until it is golden on both sides.
3. Thinly slice the cucumber.
4. Arrange the tomato, cucumber slices, and bread on a platter. Sprinkle the tomato and cucumber with salt and pepper.
5. In a medium bowl, whisk the vinegar, salt, and pepper. Beat in the remaining 6 tablespoons olive oil. Stir in the onion, olives, and basil. Drizzle over the salad. Tony Rosenfeld
© Copyright 2009 Globe Newspaper Company.
