Thursday, April 11, 2013

Grilled Gazpacho Salad
2 medium heads of garlic, cut in half horizontally, wrapped in foil and
  roasted until soft in a 300F oven
2 Tbsp. olive oil
spice rub of choice
8 firm plum tomatoes, halved lengthwise
2 bunches scallions
1 lb. red onion, cut into ½-inch slices
1 red bell pepper, quartered, cored
1 yellow bell pepper, quartered, cored
1-1/2 large English hothouse cucumbers, halved lengthwise
2 one-inch slices country-style bread
2C baby heirloom tomatoes, halved
1/4C sherry wine vinegar
1 tsp. hot pepper sauce
1 Tbsp. honey mustard
1/4C olive oil
salt and freshly ground pepper to taste
1/2C fresh basil leaves, thinly sliced
1C baby arugula
1C crumbled feta cheese
1/2C Kalamata olives, pitted

Preheat the grill.  Squeeze the garlic from the skins and set aside.  Combine plum tomatoes, scallions, red onion, bell peppers and two tablespoons oil in a large bowl; toss to coat.  Arrange cucumber halves and bread slices on baking sheet; brush with two tablespoons oil. Sprinkle all vegetables with spice rub, salt and pepper.  Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and scallions, 5 minutes for cucumber and 15 minutes for red onion and bell peppers.  Transfer to large rimmed baking sheet.  Grill bread slices until just beginning to crisp and grill marks appears, about 2 minutes per side.   Cut all vegetables and bread into one inch pieces.  Stir in garlic and heirloom tomatoes.  Whisk vinegar, hot pepper sauce, mustard, salt and pepper to taste and ¼ cup olive oil together and pour over salad.  Toss to coat with basil, arugula, olives, feta, salt and pepper to taste.
MAKES:  6 servings

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