This salad is especially delicious when tomatoes are ripe – the grilled bread is able to soak up all the tomato juices with the dressing.
6cups 1-inch bread cubes, approximately 1-pound baguette
2tablespoons olive oil
1medium red bell pepper (approximately 6 ounces), cut into ¼-inch slices
1red onion, cut into ¼-inch slices
3large, ripe tomatoes, diced, or 3 cups grape tomatoes
1medium cucumber, peeled, deseeded and cut into ¼-inch half moon slices
½teaspoon Dijon-style mustard
3tablespoons red wine vinegar
½teaspoon sea salt
¼teaspoon freshly ground black pepper
½cup extra virgin olive oil
6 to 8basil leaves, thinly sliced (chiffonade)
Nutritional information per 1-cup serving: Calories 220 (52% from fat) • carb. 23g • pro. 4g • fat 13g • sat. fat 2g • chol. 0mg • sod. 319mg • calc. 41mg • fiber 2g
Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill plate, to Medium. Toss bread cubes with 2 tablespoons of olive oil. Once grill has preheated for 10 minutes, spread oiled bread cubes evenly along the grill surface. Grill on all sides until croutons are golden all over and completely dried out, approximately 10 to 15 minutes. While bread is grilling, toss pepper and onion slices together in the mixing bowl used for the croutons. When croutons have finished grilling, remove and reserve in a separate large mixing bowl. Add the chopped tomatoes and cucumber to the croutons. Put the pepper and onion on the grill and cook until tender on both sides, approximately 4 to 5 minutes per side. Once vegetables are grilled, remove and add to bowl with croutons, tomatoes and cucumber. While vegetables are grilling, prepare the vinaigrette. Insert the chopping blade into the work bowl of a Cuisinart® Mini Chopper or Food Processor. Add the shallot to the work bowl; pulse to finely chop. Add the Dijon mustard, vinegar, salt and pepper; pulse to combine. With the machine running, add the olive oil slowly through the small opening on the lid until all of the oil is added and the result is an emulsified dressing. Pour dressing over salad and toss together with torn basil leaves. Taste and adjust seasonings accordingly.