Ingredients

The following ingredients have 8 Servings
  • 4 long, thick slices crusty country bread
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large garlic clove, split
  • 3 hearts of romaine, halved lengthwise
  • 4 red tomatoes, halved
  • 4 yellow tomatoes, halved
  • 2 small red onions, halved
  • 3 tablespoons red wine vinegar
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon ground black pepper
  • Chopped fresh oregano

Instruction

  • Prepare a grill for medium-high heat cooking.
  • Brush bread with 1 tablespoon of the oil and grill until nicely marked, about 1 minute per side.
  • Remove bread slices and rub garlic clove on both sides. Set bread aside.
  • Place romaine, tomatoes and onions on a baking sheet. Drizzle with 1 tablespoon of the oil and gently toss to coat vegetables.
  • Place vegetables on grill, turning frequently with tongs.
  • Cook lettuce until outer leaves are just browned and softened, 4 to 5 minutes, and tomatoes and onions until softened and slightly charred, 7 to 8 minutes. Transfer vegetables back to the baking sheet as they are done.
  • In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil.
  • Thinly slice romaine, place on a large platter and drizzle with half the vinaigrette.
  • Very coarsely chop tomatoes and onions, place in a large bowl and toss with remaining vinaigrette. Pile tomato mixture over lettuce and sprinkle with oregano.
  • Cut bread into large chunks and arrange around edges of platter.