Ingredients
- 8 ounce baguette
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (good vinegar also works well)
- 2 tablespoon diced shallot, scallion, or red onion
- 1/4 teaspoon minced garlic, optional
- 1 1/2 pound tomatoes, chopped
- 1/4 cup basil
Preparation
Baking Directions:
Time: 45 to 60 minutes (somewhat unattended)Start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source.
Cut the bread lengthwise into quarters.
Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes.
While the bread cools, mix together the next five ingredients in a large bowl.
Mash the tomatoes with the back of a fork to release all of their juices.
Season to taste with salt and pepper to taste.
Cut the bread into 1/2- to 1-inch cubes (no larger) and toss it with the dressing.
Let the bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then.
The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state.
Serving Directions:
When it’s ready, stir in the herb and serve.
