Mediterranean Chopped Salad on Grill Bread
This chopped salad is a good accompaniment to a grilled meal, or makes a substantial appetizer for a grilled seafood entrï¿½e.
Serves: Serves 4 to 8 as an appetizer
- 1 recipe Grill Bread, shaped into 4 rounds but not cooked
- 3 tablespoons extra virgin olive oil
- 2 tomatoes, about the size of baseballs, cored, seeded, and diced small
- 2 cucumbers, halved, seeded, and diced small
- 1/2 cup brine-cured black olives, such as kalamata, pitted and roughly chopped
- 1/2 cup roughly chopped fresh parsley
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 cup crumbled feta cheese
- Kosher salt and freshly cracked black pepper to taste
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Brush the bread rounds with oil on both sides, then place on the grill directly over the coals and cook until nicely toasted and brown on one side (about 4 minutes). Flip the bread over and grill the other side until golden and crusty (3-4 minutes more).
- While the bread is on the grill, combine the tomatoes, cucumbers, olives, and parsley in a bowl. Whisk together the oil and vinegar in another bowl, then add just enough dressing to moisten the salad, tossing gently until evenly mixed.
- Place a grilled bread round on each salad plate. At the last minute, toss the feta cheese with the tomato salad and season with salt and pepper. Top each bread round with a portion of the salad and serve.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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