1 loaf day-old Italian bread, cut into ¾ inch-thick slices
6 perfectly ripe meaty tomatoes, cored, seeded, and cut into quarters
1 red onion, peeled and sliced
1/2 cup fruity extra-virgin olive oil
2 tablespoons balsamic vinegar reduction
2 tablespoons chopped fresh basil
½ teaspoon kosher salt
1 container of fresh baby arugula
Freshly ground black pepper
Instructions:
Place a small saucepan over medium heat and add the butter and olive oil. When the butter is melted, add the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
Place the bread on the grill, close the lid, and cook, turning once, until well marked. Place the onions & tomatoes on the grill, close the lid, and cook for a few minutes per side.
Remove the bread to a cutting board, cut into ¾ inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, vinegar, herbs, salt, and pepper. Toss gently to combine and pile on top of a bed of fresh arugula – drizzle with the Creamy Basil Dressing (see below).
Taste and adjust the seasoning. Serve at room temperature.
Creamy Basil Dressing
Ingredients
1 cup fresh basil
1 cup mayo
1 small shallot
1 clove of garlic, peeled
1 cup buttermilk
1 tbsp. fresh squeezed lemon juice
Salt & pepper to taste
Instructions:
In a small food processor or bender, process the shallot and garlic to chop, add the mayo and lemon juice, process until smooth.
Add the basil and process adding the buttermilk slowly to smooth it all out. Season with salt & pepper.
