Grilled Bread Salad
Hi. My name is Angela. My name is Angela and my camera is smarter than me.
My parents got me this super cool new camera for my twenty-fifth birthday with awesome settings that take insane pictures.
Until you accidentally hit a button and adjust one of those cool settings. And you don’t realize what button it is that you pushed.
Like I did when I was playing drunk softball the other night. Now all my pictures are really focused in the center and blurry all around the outside. Oh you didn’t notice? Well I did. Every time I took a photo last night.
Crap.
Not being able to figure out the settings on your camera is very time consuming. This dish took me at least thirty minutes longer than it should have purely because I fumbled with my camera after every shot.
Did I figure it out? Of course not. That takes some sort camera genius.
If you are a computer genius or know one, can we be friends?
Basically, this dish is easy and delicious, unless you are me and jacked your camera up. In that case it will still taste great but it will take you forever.
You will need…
1 cucumber, peeled and chopped
3 large tomatoes diced
½ lb country (really crusty) bread
½ cup chopped basil
¼ cup red wine vinegar
¼ cup olive oil plus extra for the bread
Salt and pepper to taste
Start by turning your grill onto medium heat.
Slice your bread into pieces approximately ¾ inch thick. Brush both sides of the bread with olive oil.
Combine the cucumber, tomato, basil, vinegar, oil and salt and pepper in a salad bowl.
Toss well.
Place the bread on the grill and cook for approximately 3 minutes on each side.
Long enough for the bread to become crispy and has good grill marks but not so long that it burns.
When the bread is done, cut it into chunks and add it to the cucumber, tomato mixture.
Toss together and serve.
Whatever you do, do not add the bread before you add the dressing.
Yup, learned that one that hard way.
Love and Beer Floats
Angela