Charred country bread with tomatoes, cucumber, basil and a zesty red-wine vinaigrette—bright summer flavors in 30 min.
# The Ingredients You'll Need:
→ Bread
01 - 4 thick slices rustic country bread (about 8.8 oz)
02 - 2 tablespoons olive oil
03 - 1 garlic clove, halved
→ Vegetables
04 - 14 oz ripe mixed tomatoes (heirloom, cherry, or vine), cut into bite-sized pieces
05 - 1 small red onion, thinly sliced
06 - 1 small cucumber, sliced into half-moons
07 - 1 red bell pepper, diced
08 - 1 handful fresh basil leaves (about 1/2 cup loosely packed)
→ Vinaigrette
09 - 4 tablespoons extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step Instructions:
01 - Preheat a grill or grill pan to medium-high. Lightly brush both sides of the bread slices with 2 tablespoons olive oil so they are evenly coated.
02 - Grill the bread 2 to 3 minutes per side until crisp and charred on the surface. Remove while hot and immediately rub the cut side of the garlic clove over the warm bread to impart flavor.
03 - Allow the grilled bread to cool briefly, then tear it into bite-sized chunks and transfer to a large mixing bowl.
04 - Add the tomatoes, red onion, cucumber, red bell pepper, and basil to the bowl containing the torn bread, gently distributing the ingredients so the bread can absorb juices.
05 - In a small bowl, whisk together 4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until emulsified.
06 - Pour the vinaigrette over the bread and vegetables and toss gently to coat everything evenly. Let the mixture rest for about 10 minutes to allow the bread to soak up the dressing and the flavors to meld.
07 - Toss once more before serving at room temperature and garnish with extra basil leaves if desired.
