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Recipe by:
Chef Todd Gray
Courtesy of Sustainable Table ® Description:
Chef Todd Gray is chef owner of Equinox Restaurant, one of the country’s top sustainable restaurants. Chef Gray has been promoting local sustainable food for many years and is one of the top chefs in the country. Ingredients:
6 Heirloom Tomatoes (such as German Zebra or Purple Cherokees) cut into 2’ by 2’ pieces
2 Cucumbers, peeled, cut lengthwise and sliced
1 Red Onion, peeled and thinly sliced
12 Market Basil Leaves, cut into thin strips
2 Garlic Cloves, peeled and finely minced
1 Loaf Sourdough Bread
¼ tsp Red Pepper Flakes
2 oz Red Wine Vinegar
6 oz Olive Oil
Salt and Pepper to taste Directions:
Preheat your grill to high heat. Take sourdough bread and cut into 1’ thick slices, drizzle with 1 ounce of your olive oil. Place onto grill allowing the bread to take on grill flavor and toast slightly, for approximately 2 minutes per side. Remove and cool.
Take your tomatoes and combine with the cucumbers, onion, basil, garlic, and mix well to combine. Take the toasted bread and cut into 1’ by 1’ cubes, add to tomato mixture and add the pepper flakes. Combine the vinegar and olive oil in a small cup with a lid, (a disposable coffee cup and lid works great!) shake vigorously to combine, and add vinaigrette to salad mixture. Season with salt and pepper. Allow the salad to ’marinate’ for about an hour or so before eating, it gets better with time.
Serve in bowls with a little drizzle of olive oil to finish. Enjoy! Recipe Number 231 added on 2008-06-06
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