Tomato and Grilled-Bread Salad
This is a great side dish for the grilled flank steak, and also uses the same marinade.
4 large, ripe tomatoes: 4 to 6 thick slices and the rest large dice
5 thick slices of country bread (sourdough works or any crusty loaf) brushed with olive oil
3 cloves garlic (1 whole, 2 minced)
1/4 cup of fresh basil leaves
1/4 cup fresh parsley leaves (no stems)
reserved steak marinade to taste or about 1/2 of a cup
2 shallots, minced
1/4 cup red-wine vinegar (or to taste)
salt and pepper to taste
Cut 4 to 6 thick slices from tomatoes. Cut the remaining tomatoes in large dice. Set aside.
Grill the bread. Rub each piece with the whole garlic clove. Dice into 1-inch cubes.
Toss the bread with the diced tomatoes, herbs, marinade, shallots, vinegar, remaining garlic, salt and pepper. Make sure everything is well-coated. (Remember: Cold food takes more seasoning than hot food.)
For the Tomato Slices: When ready to serve, season tomato slices with oil, salt and pepper; grill them and place on plates.
Serve sliced steak on top of tomato slices. Garnish with tomato salad and drizzle with reserved marinade.
Serves 4 to 6.
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