Grilled Bread and Tomato Salad
Two pints assorted heirloom cherry tomatoes (Any kind of tomatoes are fine. Large tomatoes can be used, as well.)
1 large red onion, diced ¼-inch
1 cup broken up Gorgonzola or any blue cheese, set aside in fridge
1 loaf French bread, cut lengthwise
20 chopped basil leaves
Few dashes of good balsamic vinegar (about ¼ cup)
Extra virgin olive oil, as needed
Kosher salt and black pepper mill
Cut tomatoes in bite-sized pieces and set in fridge. In a large bowl, combine tomatoes and onions, then season with salt and pepper and a little olive oil. Toss lightly. Add cheese and drizzle with balsamic vinegar.
Drizzle French bread with olive oil and season with salt and pepper. If you do not have access to a grill, bake bread in hot oven to crisp. Quickly chop into bite-sized pieces while bread is still warm. Combine with tomato mixture, then gently toss a few times with a large kitchen spoon. Serve in a large bowl, or plate individually on a bed of baby arugula. If more oil is needed, drizzle at service. Any cheese, good bread and tomatoes can be substituted.