Recipe of the Week

Heirloom Tomato Salad on Grilled Bruschetta

from one of my favorite chefs, Bobby Flay.  I made this last night, just to try it out, and it ended up being my dinner.  Lots of fresh, zesty flavor.  I'm going to make it for an upcoming party appetizer. 
2 lbs. assorted heirloom tomatoes, diced
1/2 small red onion, thinly sliced
2 cloves garlic, finely chopped
3 Tbsp red-wine vinegar
1/4 cup plus 2 Tbsp extra-virgin olive oil
1/2 cup packed basil leaves, thinly sliced
Salt and fresh black pepper
4 1/2-inch-thick slices ciabatta bread

1. Put the tomatoes, onion, garlic, vinegar, 1/4 cup of olive oil, and the basil in a medium bowl and stir to combine. Season the mixture with salt and pepper and let sit at room temperature for 30 minutes to allow the flavors to meld.

2. Heat a grill pan over high heat (or a grill to high). Grill the bread on each side until slightly charred, about 30 seconds per side. Remove from the grill and brush the tops with the remaining 2 Tbsp of oil. Mound the bread with the tomato mixture and some of the juices and serve immediately.

Serves 4. Per serving: 290 calories, 22g carbs, 5g protein, no cholesterol, and 22g fat.