Mediterranean Chopped Salad on Grill Bread

This chopped salad is a good accompaniment to a grilled meal all by itself. But arranged on top of rounds of home-grilled bread, it makes a substantial appetizer that works perfectly in front of a simple grilled seafood entree. It’s also a very satisfying light lunch on a hot day, along with a glass of rose and a rich dessert like Grilled banana upside-down cake. If you want to make it easy on yourself, buy pre-pitted olives for this one.

Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.

Mediterranean Chopped Salad on Grill Bread

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    Ingredients

    1 recipe

    Grill Bread, shaped into 4 rounds but not cooked

    1/2 cup roughly chopped fresh parsley
    3 tablespoons extra virgin olive oil 1/3 cup virgin olive oil
    2 tomatoes, about the size of baseballs, cored, seeded, and diced small 1/4 cup red wine vinegar
    2 cucumbers, halved, seeded, and diced small 1/2 cup crumbled feta cheese
    1/2 cup brine-cured black olives, such as kalamata, pitted and roughly chopped Kosher salt and freshly cracked black pepper to taste

    directions

    Total:
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    • 1

      Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.

    • 2

      Brush the bread rounds with oil on both sides, then place on the grill directly over the coals and cook until nicely toasted and brown on one side (about 4 minutes). Flip the bread over and grill the other side until golden and crusty (3–4 minutes more).

    • 3

      While the bread is on the grill, combine the tomatoes, cucumbers, olives, and parsley in a bowl. Whisk together the oil and vinegar in another bowl, then add just enough dressing to moisten the salad, tossing gently until evenly mixed.

    • 4

      Place a grilled bread round on each salad plate. At the last minute, toss the feta cheese with the tomato salad and season with salt and pepper. Top each bread round with a portion of the salad and serve.

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