Grilled Sourdough Bread Salad With Bacon, Arugula, Farm Tomatoes And Basil-Yogurt Dressing
By Christina McKeough
4 thick slices rustic sourdough bread, brushed with a little olive oil and grilled
1 large bunch arugula, stemmed and washed
2 large ripe tomatoes, large diced
4 slices thick-cut bacon, cooked and broken into bite sized pieces
Basil-yogurt dressing (recipe below)
Cut grilled bread while it’s still warm into a large dice. In a large bowl, toss bread with arugula, tomatoes, bacon and dressing. Serve immediately.
8 ounces plain yogurt
1 clove garlic, chopped
1 shallot, chopped
15 basil leaves
1 teaspoon mustard
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Salt and pepper to taste
Combine all dressing ingredients in a food processor until smooth. Season with salt and pepper to taste.
Pair with Ravines Wine Cellars Dry Pinot Noir Rosé.
This recipe originally appeared in our Summer 2012 issue.