Grilled Cuban Bread Salad

Grilled Cuban Bread Salad Recipe with Vine-Ripened Tomatoes and Sherry Vinaigrette

Region / culture: Cuba, France | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Grilled Cuban Bread Salad is a delicious and refreshing dish that combines the flavors of grilled bread, fresh tomatoes, Spanish cheese, and a tangy vinaigrette. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

This recipe is inspired by traditional Cuban cuisine, which often features simple yet flavorful dishes that highlight fresh ingredients. Grilled bread salads are popular in many Mediterranean and Latin American countries, where bread is often used as a base for salads to add texture and flavor.

Ingredients

4 slices of Cuban or french bread, 0.5"-thick
olive oil
0.25 cup of mixed chopped herbs (basil, parsley, thyme)
salt to taste
freshly-ground black pepper to taste
1 vine-ripened tomato, cut into 4 slices
0.5 cup of Spanish tetilla cheese (or muenster or jack cheese)
4 cups of mesclun greens
4 hard-boiled eggs, peeled and quartered

Vinaigrette

0.25 cup of sherry vinegar
1 tsp of finely-grated orange zest (heaping)
0.75 cup of olive oil
1 small shallot, finely chopped
1 pinch of cumin
salt to taste
freshly-ground black pepper to taste

How to prepare

Preheat the grill.
Brush both sides of the bread with olive oil and grill the first side until lightly golden brown.
Turn over the bread and sprinkle 1 tbsp of the mixed herbs over each slice.
Meanwhile, brush each tomato slice with oil and season with salt and pepper to taste.
Grill the tomato slices for 1 minute on each side and immediately place 1 slice on top of each herb-topped bread slice.
Sprinkle 2 tbsp of the cheese over the tomato slices, close the lid, and grill until the cheese begins to melt.
Toss the mesclun in a few tablespoons of the vinaigrette and divide it among 4 plates.
Top each salad with a slice of the grilled bread and drizzle with the vinaigrette.
Garnish with hard-cooked eggs.

Vinaigrette

Whisk all the ingredients together and season with salt and pepper to taste.

Variations

Add grilled chicken or shrimp for extra protein.
Use different types of cheese, such as feta or mozzarella.
Add avocado slices or roasted red peppers for extra flavor.

Cooking Tips & Tricks

Make sure to brush the bread with olive oil before grilling to prevent it from sticking to the grill.

- Use a mix of fresh herbs like thyme to add a burst of flavor to the bread slices.

- Grilling the tomatoes adds a smoky flavor to the salad and enhances their natural sweetness.

- Be sure to toss the greens in the vinaigrette just before serving to prevent them from wilting.

Serving Suggestions

Serve the Grilled Cuban Bread Salad as a light lunch or as a side dish with grilled meats or seafood.

Cooking Techniques

Grilling the bread and tomatoes adds a smoky flavor to the salad and enhances the overall taste.

Ingredient Substitutions

You can use French bread instead of Cuban bread, and any type of cheese can be substituted for the Spanish tetilla jack cheese.

Make Ahead Tips

You can prepare the vinaigrette and grill the bread and tomatoes ahead of time. Assemble the salad just before serving to keep it fresh.

Presentation Ideas

Arrange the salad on a platter and garnish with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Pair the Grilled Cuban Bread Salad with a crisp white wine or a refreshing mojito for a perfect summer meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat the bread and tomatoes in a toaster oven or on the grill before serving.

Nutrition Information

Calories per serving

Each serving of Grilled Cuban Bread Salad contains approximately 400 calories.

Carbohydrates

Each serving of Grilled Cuban Bread Salad contains approximately 30 grams of carbohydrates.

Fats

Each serving of Grilled Cuban Bread Salad contains approximately 25 grams of fats.

Proteins

Each serving of Grilled Cuban Bread Salad contains approximately 15 grams of proteins.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C from the tomatoes and greens, calcium from the cheese, and iron from the eggs.

Alergens

This recipe contains gluten from the bread and dairy from the cheese. It may also contain eggs.

Summary

Grilled Cuban Bread Salad is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Grilled Cuban Bread Salad is a flavorful and satisfying dish that is perfect for summer. With a mix of grilled bread, fresh tomatoes, Spanish cheese, and a tangy vinaigrette, this salad is sure to impress your guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a warm summer day, and I was visiting a bustling farmer's market in Little Havana, Miami. The air was heavy with the scent of ripe mangoes and fragrant Cuban coffee, and I found myself drawn to a small stall where an elderly Cuban woman was flipping thick slices of bread over an open flame.

Intrigued, I watched as she carefully grilled the bread until it was charred and crispy on the outside, but still soft and pillowy on the inside. She then diced the bread into bite-sized pieces and tossed it in a large bowl with juicy tomatoes, creamy avocado, tangy red onion, and a generous handful of fresh herbs.

As she drizzled the salad with a zesty vinaigrette made with garlic, lime juice, and olive oil, I could practically taste the flavors wafting through the air. I knew I had to learn how to make this dish for myself.

Approaching the woman, I introduced myself and asked if she would be willing to share her recipe with me. She smiled warmly and nodded, gesturing for me to pull up a chair beside her. As she began to explain the steps, I listened intently, taking mental notes and asking questions when needed.

She told me that this recipe for Grilled Cuban Bread Salad was a traditional dish in Cuban cuisine, passed down through generations in her family. She had learned how to make it from her own grandmother, who had learned it from her mother before her.

The key, she said, was to use high-quality ingredients and to grill the bread over an open flame until it was just the right amount of charred. This would give the salad a smoky flavor that was truly unique and delicious.

I watched as she deftly prepared the salad, her hands moving with practiced ease as she diced, chopped, and mixed the ingredients together. She explained that the salad could be served as a side dish or as a main course, depending on how hungry you were feeling.

As she finished assembling the salad, she handed me a fork and invited me to try a bite. The flavors exploded in my mouth, each ingredient complementing the others perfectly. The crunch of the grilled bread, the creaminess of the avocado, the sweetness of the tomatoes – it was a symphony of tastes and textures that left me craving more.

Thanking the woman profusely, I asked if I could take a copy of the recipe with me. She chuckled and handed me a handwritten card, telling me to cherish it and pass it on to future generations.

And so, armed with this newfound knowledge, I returned home and set about recreating the Grilled Cuban Bread Salad in my own kitchen. I sourced the freshest ingredients I could find, taking care to select a loaf of crusty Cuban bread that would grill up beautifully.

As I diced, chopped, and mixed, I couldn't help but feel a sense of connection to the Cuban woman at the farmer's market. I imagined her grandmother teaching her how to make this dish, just as I was now passing on the recipe to my own family.

When the salad was finally ready, I called my loved ones to the table and served up heaping portions of the smoky, vibrant dish. Their eyes lit up as they took their first bites, exclaiming over the bold flavors and unique combination of ingredients.

And as we sat around the table, enjoying the Grilled Cuban Bread Salad together, I knew that this recipe would become a cherished part of our family's culinary tradition. Just like the Cuban woman at the farmer's market, I would pass it down to future generations, ensuring that its flavors and history would live on for years to come.