Makes 4 servings
2 Tablespoons plus 1 teaspoon extra-virgin olive oil, divided
4 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
3 medium tomatoes, cut into 1-inch pieces
1/2 small red onion, thinly sliced
4 1-inch-thick slices ciabatta bread (about 4 ounces)
1 large garlic clove, halved
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup roughly torn fresh basil
Adding garlicky grilled bread to a tomato salad gives you a side so satisfying, you can go light on whatever might accompany it (like a 3-ounce portion of grilled flank steak!).
1. In a large bowl, whisk together 2 Tablespoons olive oil, red wine vinegar, salt, pepper, and sugar. Add tomatoes and onion, and toss well to combine.
2. Heat grill to medium-high. Brush bread with remaining 1 teaspoon oil, and grill until lightly golden, about 3 minutes per side. Transfer to a cutting board.
3. Rub bread well on both sides with the halved garlic clove, then cut the bread into 1-inch cubes. Add bread, feta, and basil to the tomato and onion mixture and toss well. Season to taste with additional salt and pepper.