¼ cup extra-virgin olive oil; more
as needed
1 Tbs. plus 2 tsp. red-wine vinegar
1½ tsp. minced garlic
Kosher salt and freshly ground
black pepper
13 cup thinly sliced shallot
8 oz. rustic Italian bread, sliced
¾ to 1 inch thick
1¼ lb. ripe beefsteak tomatoes
1 lb. ripe tomatoes of your choice
½ cup torn fresh basil
½ cup coarsely chopped fresh mint
13 cup oil-packed sun-dried
tomatoes, thinly sliced
In a small bowl, whisk the oil, vinegar,
garlic, and a pinch each of salt and
pepper. Add the shallot and stir
to combine.
Heat a broiler or gas or charcoal
grill to medium high. Brush the
bread slices with olive oil on both
sides and season lightly with salt.
Broil or grill the bread, flipping once,
until nicely toasted, 3 to 4 minutes
total. Transfer the bread to a cutting
board, then tear or cut it into ¾-inch
to 1-inch pieces.
Cut the tomatoes into pieces
from ¾ inch to 1 inch, and transfer to
a large bowl. Toss the tomatoes with
the dressing and a good pinch of
salt, and let sit for 5 minutes.
Toss the tomatoes with the bread,
basil, mint, sun-dried tomatoes,
¼ tsp. salt, and ¼ tsp. pepper. Let
sit, tossing occasionally, for 15 to
20 minutes before serving. Season
to taste with salt and pepper.tomato and bread salad
This take on a classic Tuscan panzanella features both fresh and
sun-dried tomatoes. Serves 6 to 8
spanish-style grilled
pepper potato salad
Grilled sweet bell peppers and lots of
fresh garlic make this otherwise typical
potato salad extraordinary. Serves 6
3 red, yellow, or orange bell peppers
(or a mix), quartered lengthwise,
stemmed, and seeded
Olive oil, for brushing
Kosher salt and freshly ground
black pepper
2 lb. red or yellow baby potatoes,
halved (or quartered if large)
½ cup mayonnaise
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. minced garlic
Prepare a medium-high (425°F to 450°F) gas
or charcoal grill fire. Brush the pepper quar-
ters with oil and season with salt and pepper.
Put the potatoes in a 4-quart pot with 1 tsp.
kosher salt and enough cool water to cover.
Boil over high heat, partially covered, until just
tender, about 8 minutes. Drain and transfer to
a large bowl.
Meanwhile, grill the peppers skin-side
down until grill marks form on one side, about
5 minutes. Flip the peppers and continue to
grill until crisp-tender, about 2 minutes more.
Let the peppers cool slightly, then cut into
bite-size pieces and add to the potatoes.
In a small bowl, combine the mayonnaise,
parsley, and garlic. Add to the potato mixture
and toss to coat. Season to taste with salt and
pepper. Serve warm or at room temperature.FINECOOKING.COM 73