This simply and delicious salad is one of Italian classic and one of the best way to use stale bread and delicious ripe tomato. If you add grilled shrimps you can easily transform the salad into a main dish.
- 4 tbsp olive oil plus more for the grill
- 2 pounds tomatoes cut into wedges
- 2 medium red onions thinly sliced
- 2 garlic cloves minced
- 8 oz stale bread slices
- 1 ½ lbs peeled and deveined shrimps raw
- 2 tbsp lemon juice
- 2 cups fresh basil leaves
- kosher salt and black pepper
Rub the shrimp with a little olive oil and 1 tbsp of lemon juice. Preheat a grill to medium-high heat (350° to 400°). Place shrimp in the hot grill the and cook for 2 minutes per side.
Brush the bread slices with a little olive oil and grill for 1 minute on each side or until toasted. Cut toasted bread into bite-sized pieces.
Toss the onions and garlic with 1 tbsp of lemon juice in a large bowl. Add in the chopped tomato, bread cubes, basil and olive oil and gently combine. Season with salt and pepper to taste.
Divide the salad between serving plates and top with shrimps. Serve immediately.