Heirloom Tomato & Grilled Bread Salad Tools Email this article Print this article YouNews™ Digg this! Save to Delicious Post to Facebook Share on Twitter Close Story Published: Mar 31, 2008 at 1:02 PM PDT Story Updated: Mar 31, 2008 at 1:02 PM PDT By Todd Johnson Ingredients Heirloom Tomato & Grilled Bread Salad - 1/27/2006 1 shallot 2 cloves garlic 1/4 cup water 1/4 cup white balsamic vinegar 1 Tbl. sugar Salt & pepper to taste 1/2 cup olive oil 1/4 cup fresh basil leaves 4 medium heirloom tomatoes 8 small slices dense rustic Italian bread 8 oz. fresh mozzerella cheese 16 pitted Kalamata olives 3 oz. mache or mixed greens Directions To make basil vinaigrette, combine shallot, garlic, water, white balsamic vinegar, sugar, salt and pepper in a blender. Blend to a puree, then slowly drizzle in olive oil while continuing to blend. Then blend in basil leaves. Slice heirloom tomatoes into 1/2" pieces. Brush olive oil on bread and grill for a couple of minutes. Cut into 1" pieces. Put bread and tomatoes in a large bowl. Add mozzerella, olives and mache or mixed greens. Toss in basil vinaigrette to taste. Mix well. Serves 4. Recipe from Frank Springmann, Market Street Grill Return to Recipes

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