Sometimes the most basic of ingredients make the most delicious dishes of all, and this is especially true in late summer, when tomatoes and basil are especially ripe and aromatic. Of course, to make this dish really shine, you should also seek out the best quality bread and olive oil you can find. Serve as the first course of a summertime grilled meal.
- 1 cup (6 oz./190 g) cherry tomatoes, halved
- 1/4 cup (1/4 oz./7 g) finely slivered fresh basil
- Extra-virgin olive oil as needed
- Kosher salt and freshly ground pepper
- Pain au levain
In a bowl, gently stir together the tomatoes and basil. Sprinkle generously with olive oil, salt and pepper to taste and toss to combine. Cut the bread into 6 slices, each 1/2 inch (12 mm) thick.
Preheat a heavy grill pan, preferably cast iron, over medium-high heat. Brush the bread with oil and grill, turning once, until toasted on both sides, about 2 minutes per side. Transfer the grilled bread slices to a serving platter. Mound the tomato salad on top and serve immediately. Serves 3 to 6.
Adapted from Williams-Sonoma Comfort Food: Recipes for Classic Dishes & More (Weldon Owen, 2014)