Ingredients: 2 cups, cherub tomatoes (cherry tomatoes), halved 1/2 cup, sweet onion (Vidalia or red onion), chopped Grated zest of 1/2 lemon Grated zest and juice of 1/4 orange 4 tablespoons, basil pesto divided 3 tablespoons, extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 10 (1/8-inch-thick) slices country bread from a large round loaf Mayonnaise – as needed Grated Parmesan cheese – as needed
Preparation: Position an oven rack about 8 inches below the broiler element and preheat the broiler. Line a baking sheet with parchment paper.
Grilled Bread Salad 2021
Arrange the tomatoes, cut sides up, and onions on the baking sheet. Sprinkle with half of the lemon zest and drizzle with 2 tablespoons of the olive oil. Season generously with salt and pepper. Broil until soft and lightly browned, about 10 minutes. Transfer to a bowl; keep warm.
Brush both sides of each bread slice with some of the remaining olive oil (you will need about 3 tablespoons in all). Set on another baking sheet; broil until golden brown on one side, 1 to 2 minutes. Turn over; broil until golden brown on the other side, 1 to 2 minutes longer. Keep warm while grilling additional bread slices; if necessary use more than one baking sheet to avoid crowding.
Combine the tomatoes, onions, orange juice and zest, 2 tablespoons of the basil pesto, and 2 tablespoons of mayonnaise in a medium bowl; toss to coat well. Season with salt and pepper.
Layer 3 bread slices on each of 4 plates; spread some of the tomato mixture over each slice. Spoon any remaining juices from the bowl over the bread on each plate. Repeat once more with another layer of 3 bread slices per plate, topping them evenly with more tomato mixture and seasoning with salt and pepper to taste. Grate Parmesan cheese over top as desired before serving immediately.
