October of 2010
Prep time: 15 Minutes
Cook time: 5 Minutes
Makes: 4 to 6 Servings
3 medium tomatoes, cut into 1-inch chunks
1 small fennel bulb, halved, cored, and very thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 4-ounce loaf ciabatta, thickly sliced
1 large garlic clove, halved lengthwise
3 ounces crumbled goat cheese
1/2 cup fresh basil, roughly torn
Combine the tomatoes, fennel, and red onion in a large bowl. Whisk together 2 tablespoons of the olive oil and the vinegar, salt, and black pepper in a small bowl. Pour half the dressing over the salad and toss well. Set aside remaining dressing.
Heat a grill to medium-high. Brush the bread on both sides with remaining olive oil; grill 2 to 3 minutes per side or until lightly toasted. Transfer bread to a plate and rub each piece well with the halved garlic clove. Let cool slightly and cut into 1-inch cubes.
Add the goat cheese and basil to the salad and pour remaining dressing over the top. Toss to combine.
Nutrition facts per serving:
215 calories, 7g protein, 17g carbohydrate, 14g fat (4.8g saturated), 2g fiber