Grilled Tomato and Broccoli Rabe Salad with Sourdough Breadcrumbs
- 1 teaspoon extra-virgin olive oil
- 1 thick slice sourdough bread
- 2 pints cherry tomatoes
- 1 large bunch broccoli rabe, thick ends trimmed
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/8 teaspoon fine sea salt
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon ground black pepper
Prepare a grill for medium heat cooking.
Brush bread lightly with oil and grill, flipping once, until just golden brown and toasted, 2 to 3 minutes total; set aside to let cool then tear into pieces and pulse in a food processor to make coarse crumbs.
Meanwhile, run a knife down the center of any thick broccoli rabe stems while leaving the stems intact at the top, then thread tomatoes onto skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)
Grill tomatoes, turning occasionally, until charred in parts and very soft, 4 to 5 minutes total; set aside.
Arrange broccoli rabe on grill horizontally (so that it doesn't fall through the grates) and grill, turning often, until just charred in parts and tender, 4 to 5 minutes total.
When just cool enough to handle, roughly chop broccoli rabe and transfer to a large bowl along with warm tomatoes, lemon juice, mustard, salt and pepper and toss gently to combine.
Scatter toasted bread crumbs, basil and parsley over the top and serve.
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- 1 teaspoon extra-virgin olive oil
- 1 thick slice sourdough bread
- 2 pints cherry tomatoes
- 1 large bunch broccoli rabe, thick ends trimmed
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/8 teaspoon fine sea salt
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon ground black pepper