All Recipes Best Recipe Side Dish

Ingredients

2 red onions, sliced 1/2 inch thick 8 plum (Roma) tomatoes, cored 4 tablespoons olive oil, divided 4 cups cubed Italian bread 2 teaspoons dried thyme leaves salt and pepper to taste 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices ½ cup shredded fresh basil 3 tablespoons red wine vinegar 2 tablespoons olive oil

Nutrition Info

167.6 calories carbohydrate: 15.7 g cholesterol: : - fat: 11 g fiber: 2 g protein: 2.7 g saturatedFat: 1.6 g servingSize: - sodium: 127 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Preheat an outdoor grill for medium-high heat.
Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper, toss well. Skewer the bread cubes with metal skewers.
Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.

8 servings

This fabulous salad made with summer vegetables is great paired with any grilled meat. My family has been making this for years.