Grilled Bread Salad
1/2 cup unsalted butter
1 tablespoon minced garlic
1/2 loaf day-old italian bread, about 1/2 pound, cut crosswise into 3/4-inch slices
2 pounds ripe fresh tomatoes (about 6 medium), cored seeded, and cut into 3/4-inch pieces
1/4 cup minced red onion
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grond black pepper
(FYI, the photo shows a doubled recipe)
1. In a small saucepan over medium heat, combine the butter and garlic. Cook until the garlic is just turning light brown, 2 to 3 minutes. Evenly brush the garlic-butter mixture on both sides of the bread slices. Grill the bread slices over direct medium heat (350-450 F) with the lid closed as much as possible, until well marked, 1 to 3 minutes, turning once (but check the bread often as it can burn quickly). Transfer the bread to a cutting board and cut into 3/4 inch cubes. Place the cubes in a large bowl.
2. Add the remaining ingredients to the bowl. Mix thoroughly. Adjust the seasonings if necessary. Serve at room temperature.
This tasty number is from Weber's Real Grilling