Serves 6
This traditional bread salad is colorful and provides a great use for leftover bread. The dry bread becomes moist again when it absorbs the dressing. We suggest using a variety of tomatoes. Heirlooms are especially beautiful, and they taste good, too.
6 ounces string beans, trimmed
2 or 3 thick slices crusty bread
¼ cup olive oil, plus more for brushing
1 pint cherry tomatoes, halved, or 2 large tomatoes, coarsely chopped, or a mixture
½ red onion, thinly sliced
5 large basil leaves, torn
¼ cup red wine vinegar
Sea salt
Freshly ground black pepper
Preheat an outdoor grill or broiler.
Blanch the string beans in a large saucepan of boiling water until just tender, about 5 minutes. Drain and let cool.
Brush both sides of the bread slices lightly with olive oil. Grill or broil the bread, turning once, until just starting to char, about 3 minutes. Cut the grilled bread into 1-inch cubes.
In a serving bowl, toss the bread cubes with string beans, tomatoes, red onion, and basil.
Whisk together the oil and vinegar and season with salt and pepper. Pour the dressing over the salad. Toss thoroughly so the bread can absorb the dressing.