Executive Chef Dave Del Rio with Lee Roy Selmon's makes a grilled bread salad, an alternative to grilling hamburgers and hotdogs.


Grilled Bread Salad
• 6 to 8 oz of coarse bread (French baguette works well.)
• ¾ Cups olive oil (good quality)
• ½ cucumber peeled and sliced thin, more or less to taste
• 1 small red onion, sliced thin
• 1 ½ pounds of fresh ripe tomatoes, grape tomatoes cut in ½ work well
• ¼ Cup Balsamic Vinegar
• Kosher salt & fresh ground pepper
• 6 to 10 large leaves of fresh basil rough chopped or sliced thin
• 2 TBL fresh chopped parsley or fresh snipped chives
1. Slice bread into ½ inch thick slices and brush lightly with olive oil.
2. Grill over medium high heat 8 to 10 minutes or until toasted and some grill marks appear on bread.
3. Remove bread from grill. While bread is cooling slightly, begin step four.
4. Add remaining ingredients to large mixing bowl and mix. Season lightly with salt and pepper. Additional seasoning can be added after tasting the final stage.
5. Cut bread into ¾ to 1 inch squares and add to vegetables in the bowl and toss to combine.
6. Allow salad to sit 5 minutes for flavors to blend. Adjust seasoning with salt and pepper and add additional olive oil if necessary.

Lee Roy Selmon's
5056 Daniels Parkway Ft. Myers, FL 33912
239-690-3287