Ingredients
- 3 medium heirloom tomatoes (ideally of various colors), sliced in half horizontally
- 2 large pattypan squash or 3 medium, sliced vertically (short, wide pieces) into 1/4" slices
- 1/3 of a sourdough boule or 1/2 of a baguette
- 1 garlic clove, halved
- kosher salt
- freshly ground pepper
- 2 T. red wine vinegar
- 1 t. mustard
- 2 T. + 1/3 c. olive oil, divided
- 1 red onion, diced small (about 1 cup)
- 1/4 c. mint
- 1/4 c. basil
- 1/4 c. pine nuts, toasted
Preparation
- Prepare grill to medium heat. Oil grates. Grill squash slices until softened with grill marks evident on both sides, about 2-3 minute per side. Grill tomatoes, cut sides down, until softened with grill marks evident (about 3-4 minutes). Remove from heat, cool and roughly chop both tomatoes and squash.
- Slice bread, rub with cut side of garlic clove. Cut into 1/2" pieces (you should have about 3 cups of bread cubes). Heat saute pan to medium heat with 2 T. olive oil. Saute bread cubes in oil, adding 1/2 t. salt and dash of pepper. Stir regularly until croutons become golden colored and crispy. Remove from heat
- In a small bowl, combine vinegar and mustard and 1/4 t. salt. Slowly drizzle in 1/3 c. olive oil until combined into a dressing. Adjust seasonings.
- Chop mint and basil. In a large bowl, combine grilled vegetables, croutons, dressing, red onion, herbs and pine nuts and toss to combine. Adjust seasonings, particularly salt, pepper, vinegar. Serve immediately.
