Tomato Bread Salad with Blue Cheese

Cuisine
Course ,
Servings 8
Description
Super easy and super good! It's best to make this salad in the summer when you can get the best tomatoes. The salad goes particularly well with barbeque.
Noted on 2/3/2012
Ingredients
  • 1/3 cup plus 3 tablespoons olive oil
  • 6 clove garlic, peeled and minced
  • 6 1-inch thick slice sourdough bread (preferably from a large round loaf)
  • 6 medium to large tomatoes
  • 4 tbsp balsamic vinegar (or more, to taste)
  • Salt and freshly ground pepper
  • 1/2 large red onion, peeled, thinly sliced and separated into rings
  • 8 oz blue cheese, room temperature, crumbled
Method
  1. In a small bowl, combine 1/3 cup of the olive oil and half the garlic. Let stand at room temperature for 30 minutes.
  2. Place the red onion slices in a large salad bowl and coat with the balsamic vinegar. Set aside for 30 minutes or longer to soften.
  3. Prepare the grill. Brush the bread slices generously on both sides with the garlic oil. When the grill is ready, place the bread on the grill and toast, turning the slices once or twice, until they are crisp and golden brown. Cool and with a serrated knife, cut the slices into 1-inch cubes.
  4. Core the tomatoes and cut them into large cubes. Place the tomatoes in a medium bowl along with their juices, the remaining garlic, 3 tablespoons olive oil, salt and pepper. Let stand for at least 15 minutes, stirring once or twice.
  5. Just before serving, add the tomato mixture and bread cubes to the onions in the salad bowl and toss gently. Add the blue cheese and toss once more. Serve right away.
Cook's Notes
Advance Prep
Make the bread cubes several hours ahead of time.
The onions should marinate for at least 30 minutes and up to 2 hours.