Tomato & Grilled Bread Salad & Julie & Julia

I made this for Ben (with another buffalo New York strip steak, to which I will be addicted exactly as long as Whole Foods has them on sale) to celebrate his last official night of vacation. I could not have chosen a better menu—this dish perfectly captures the many flavors of summer. Incidentally, it’s also an ideal use for day-old bread.

We grilled up some sourdough slices, then cubed them and tossed them with tomatoes, basil, cucumber and red wine vinaigrette. The salad is just beautiful to look at, so colorful, and is a great starch/veggie combo to round out the meal. What’s so odd about this dish is that it tastes as though the toasts were rubbed with a garlic clove before being added to the salad... it has a delicious garlic-y tang. Yet, no garlic. It’s almost like bruschetta salad... oooh, Kalamata olives would be excellent in it. Yes, I’ll add those next time. Good idea (she said modestly to herself).

The only reason this is a four-star dish instead of five stars is because it seems almost impossible to not over-grill the bread, which leaves it a little crispy. Otherwise, it couldn’t be simpler or yummier (except, perhaps, with the aforementioned olives).

We had forgotten about this dish somehow, which is sort of sad, since it’s so easy and lovely and scrumptious. Not sure what sparked my memory... perhaps a discussion of gazpachos and other uses of stale bread? Regardless, even though summer is coming to a close, I say better late than never.

p.s. I saw Julie & Julia Saturday afternoon with Alison, then savored the most delicious French feast, al fresco, at À Côté, the bar attached to Z Cuisine Parisian Bistro in Denver. The movie was so inspiring it brought tears to my eyes and made me long for a calling. The food was so gorgeous and delicious that I will be returning there again. Soon. Very soon.