Prep 25 mins
Cook 10 mins
One of my favorite comfort food dishes. . .
- 1 small baguette (can substitute 8 oz. other crusty bread)
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup fresh lemon juice (can substitue white wine vinegar in a pinch)
- 2 tablespoons diced shallots
- 2 teaspoons finely minced garlic
- 1 1⁄2 lbs grape tomatoes, sliced in half
- 8 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
- 3 cups frisee (or other fluffy salad mix)
- kosher salt
- fresh ground black pepper
- 1⁄4 cup roughly chopped fresh basil
- 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 seven ingredients in a large bowl. Mash the tomatoes slightly with the back of a fork to release all of their juices. Season to taste with salt and pepper.
- Cut the bread into 1/2- to 1-inch cubes (no larger), and toss with ingredients in the bowl.
- Let the mixture sit for 20-30 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, bu tyou can serve it before or after it reaches that state.
- When it's ready, stir in the basil and serve.
- Makes a great light meal on its own, or served with simply grilled meat, fish, or poultry.