Grilled Bread Salad - Moroccan inspired
1 small baguette or other artisan loaf (I used raisin walnut)
1 1/2 lbs. cherry tomatoes, quartered
1/4 c. red onion, scallion, or shallot, diced
1 clove garlic, minced
Juice of one lemon
1/4 c. olive oil
1 tsp. cumin
1 tsp. cinnamon
salt and pepper to taste
1/4 cup mint leaves, finely chopped
Slice bread into quarters lengthwise.
Set under broiler or onto a preheated grill. Cook until just lightly charred, but not blackened. Turn and repeat.
Remove and set aside to cool. Cut into 1 inch cubes.
In a large bowl, add tomatoes and press with the back of a fork to release seeds and juices.
Add onion, garlic, lemon juice, olive oil, cumin and cinnamon and toss to coat. Season with salt and pepper.
Add bread, toss to coat, and let stand 20-30 minutes. Bread cubes should be moist, but still crispy at the edges.
Add mint and serve.
Pairs Well With
Adapted from Mark Bittman's Quick and Easy Recipes from the New York Times