Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

• 
  
  1-1/2 cups couscous
  
  


• 
  
  1/2 cup water
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  2 green bell peppers, roasted and diced 
  
  


• 
  
  2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
  
  


• 
  
  1 small cucumber, peeled, seeded, and diced
  
  


• 
  
  1 hot green or red chili pepper (jalapeño or serrano), minced 
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped fresh cilantro or coriander leaves
  
  


• 
  
  5 Tbs. extra virgin olive oil
  
  


• 
  
  2 to 4 Tbs. lemon juice
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/4 tsp. sweet paprika
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  Freshly ground black pepper
  
  

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Orzo with Cherry Tomatoes, Gorgonzola, and Chives

The sweet tomatoes in this simple pasta salad are juxtaposed against pungent Gorgonzola cheese. Make it extra gorgeous by mixing several colors and shapes of cherry tomatoes.

• 
  
  Kosher salt
  
  


• 
  
   2-1/4 cups orzo
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup sherry vinegar, more as needed
  
  


• 
  
  freshly ground pepper
  
  


• 
  
  3 cups halved cherry tomatoes (preferably a mix of colors and shapes)
  
  


• 
  
  1 cup crumbled Gorgonzola
  
  


• 
  
  3/4 cup pine nuts, toasted
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  

• 
  
  
  
  
  

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Put the sherry vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Taste and season with salt, pepper, and additional sherry vinegar or olive oil as needed.

Put the cooked, cooled orzo in a large serving bowl. Add the cherry tomatoes, Gorgonzola, pine nuts, chives, and the vinaigrette and toss. Taste and season as needed with more salt and pepper. Serve within an hour or two of making.

Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

What a great vegetarian dish—full of flavors, colors, and of course, most importantly, very simple to prepare. Even someone who loves meat will like this. Substitute the cherry tomatoes with sundried tomatoes, if you like, but make sure you don’t use buffalo mozzarella because it will break down and become too runny. 

• 
  
  4 quarts water
  
  


• 
  
  Salt and pepper to taste
  
  


• 
  
  18 oz. medium pasta shells (look for tofe, which are about the right size)
  
  


• 
  
  2-1/4 cups trimmed green snap beans, cut into quarters
  
  


• 
  
  3/4 cup fresh peas (if not in season use frozen ones)
  
  


• 
  
  8 Tbs. extra virgin olive oil, plus extra for drizzling
  
  


• 
  
  1-2/3 cups cherry tomatoes, halved
  
  


• 
  
  2 shallots, peeled and sliced into rings
  
  


• 
  
  2 fresh mozzarella balls, drained and cut into small cubes
  
  


• 
  
  2 Tbs. finely chopped fresh marjoram or oregano leaves
  
  


• 
  
  1/2 cup freshly grated Pecorino cheese
  
  

Measure the water into a large pot and bring to a boil with 2 Tbs. salt.

Cook the pasta with the beans and peas in the salted boiling water until al dente.

Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, let drain for 5 minutes. Drizzle with a little olive oil and give the pasta a good shake every minute or so.

Meanwhile, in a large bowl, place the tomatoes, shallots, mozzarella, and marjoram or oregano. Pour over the extra virgin olive oil, season with salt and pepper, and mix together.
 

Add the pasta, beans, and peas to the bowl, sprinkle with the Pecorino cheese, and gently mix everything together to allow the flavors to combine.

Cover with plastic wrap and let rest at room temperature for 15 minutes. Stir every 5 minutes.

Serve immediately or keep in a sealed container in the refrigerator for the day after. Don’t keep longer than 48 hours and always eat at room temperature.

Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  1 pint cherry tomatoes, halved or quartered (depending on size)
  
  


• 
  
  1-1/2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. chopped fresh tarragon
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly.

Add the cherry tomatoes, lemon juice, tarragon, the remaining 2 Tbs. of oil, 1/4 tsp. salt, and a few grinds of pepper. Toss and serve.

Chopped Tomato & Cucumber Salad with Mint & Feta

This bright salad is a great addition to a large, summer buffet, though it also makes a fine lunch or light dinner accompanied by some warm pita. If serving as a main course, toss in some diced grilled chicken breasts for more substance, if you like.

• 
  
  2 pints ripe grape or cherry tomatoes, halved lengthwise
  
  


• 
  
  1/2 cup lightly chopped fresh mint
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1/2 lb. feta cheese, coarsely crumbled (2 cups)
  
  


• 
  
  1 lemon, zest finely grated (1 Tbs.) and juiced (1/4 cup)
  
  


• 
  
  1 English (seedless) cucumber, cut into 1/2-inch dice (4 cups)
  
  


• 
  
  4 scallions (both white and green parts), trimmed and thinly sliced (1/2 cup)
  
  


• 
  
  2 cups pitted Kalamata or Gaeta olives, halved
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  

In a medium bowl, toss the tomatoes with 1/4 cup of the mint, 1/2 Tbs. of the thyme, the salt, and 1/2 tsp. of the pepper. In another medium bowl, toss the feta with the lemon zest, the remaining 1/2 tsp. pepper, 1/4 cup mint, and 1/2 Tbs. thyme. Let both sit for at least 15 minutes and up to 1 hour at room temperature.

In a large bowl, toss the cucumber, scallions, and olives with the tomatoes and feta. Combine up to 1 hour ahead; let sit at room temperature. Just before serving, add the olive oil and half of the lemon juice and toss well. Season with pepper and more lemon juice if needed, and serve.

Green Beans with Cherry Tomatoes and Niçoise Olives

Niçoise olives are a small French variety of black olive with a rich, briny flavor. If you can’t find them, use Kalamata olives instead.

• 
  
  3/4 lb. green beans, trimmed
  
  


• 
  
  1 cup halved cherry tomatoes
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1/2 cup pitted, chopped Niçoise olives
  
  


• 
  
  1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water. In a large bowl, combine the beans with the cherry tomatoes.

In a small bowl, whisk the olive oil, vinegar, and shallots. Stir in the olives, thyme, and salt and pepper to taste. Toss the vegetables with the vinaigrette, adjust the seasoning, and serve.

Green Bean Salad with Tomatoes, Arugula & Basil Dressing

• 
  
  1 cup loosely packed basil leaves
  
  


• 
  
  2 strips lemon zest about 3 inches long and 1/2 inch wide, white pith removed
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. fresh slender green beans, trimmed (long ones snapped in half)
  
  


• 
  
  2 cups arugula, rinsed and spun dry
  
  


• 
  
  2 cups cherry tomatoes (about 3/4 lb; preferably a mix of red, orange, and yellow), halved
  
  


• 
  
  1-1/2 cups (10 oz.) 1-inch-diameter fresh mozzarella balls (ciliegine), halved
  
  


• 
  
  1 Tbs. fresh lemon juice; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  

Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the water in the pot with the cover on.

Roughly chop the lemon zest. Put the basil and lemon zest in a blender and pulse a few times. With the blender running, pour the olive oil through the lid’s fill hole and purée until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover. Refrigerate until ready to assemble the salad.

Return the water to a boil over high heat. Add 2 Tbs. salt and the beans. Cook until the beans are crisp-tender or fully tender, depending on your preference, 4 to 6 minutes. Drain and rinse with cold water. Spread the beans on a large rimmed baking sheet and refrigerate to cool completely. If making more than an hour ahead, cover and refrigerate.

In a large bowl, combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice. Season to taste with salt and pepper and more lemon juice.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 
  
  4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)
  
  


• 
  
  1/4 cup Easy Pizza Sauce 
  
  


• 
  
  1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
  
  


• 
  
  1 oz. fresh whole-milk ricotta
  
  


• 
  
  2 oz. ripe cherry tomatoes, halved
  
  


• 
  
  8 large fresh basil leaves, thinly sliced
  
  

 

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

What a great vegetarian dish—full of flavors, colors, and of course, most importantly, very simple to prepare. Even someone who loves meat will like this. Substitute the cherry tomatoes with sundried tomatoes, if you like, but make sure you don’t use buffalo mozzarella because it will break down and become too runny. 

• 
  
  4 quarts water
  
  


• 
  
  Salt and pepper to taste
  
  


• 
  
  18 oz. medium pasta shells (look for tofe, which are about the right size)
  
  


• 
  
  2-1/4 cups trimmed green snap beans, cut into quarters
  
  


• 
  
  3/4 cup fresh peas (if not in season use frozen ones)
  
  


• 
  
  8 Tbs. extra virgin olive oil, plus extra for drizzling
  
  


• 
  
  1-2/3 cups cherry tomatoes, halved
  
  


• 
  
  2 shallots, peeled and sliced into rings
  
  


• 
  
  2 fresh mozzarella balls, drained and cut into small cubes
  
  


• 
  
  2 Tbs. finely chopped fresh marjoram or oregano leaves
  
  


• 
  
  1/2 cup freshly grated Pecorino cheese
  
  

Measure the water into a large pot and bring to a boil with 2 Tbs. salt.

Cook the pasta with the beans and peas in the salted boiling water until al dente.

Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, let drain for 5 minutes. Drizzle with a little olive oil and give the pasta a good shake every minute or so.

Meanwhile, in a large bowl, place the tomatoes, shallots, mozzarella, and marjoram or oregano. Pour over the extra virgin olive oil, season with salt and pepper, and mix together.
 

Add the pasta, beans, and peas to the bowl, sprinkle with the Pecorino cheese, and gently mix everything together to allow the flavors to combine.

Cover with plastic wrap and let rest at room temperature for 15 minutes. Stir every 5 minutes.

Serve immediately or keep in a sealed container in the refrigerator for the day after. Don’t keep longer than 48 hours and always eat at room temperature.

Orzo with Cherry Tomatoes, Gorgonzola, and Chives

The sweet tomatoes in this simple pasta salad are juxtaposed against pungent Gorgonzola cheese. Make it extra gorgeous by mixing several colors and shapes of cherry tomatoes.

• 
  
  Kosher salt
  
  


• 
  
   2-1/4 cups orzo
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup sherry vinegar, more as needed
  
  


• 
  
  freshly ground pepper
  
  


• 
  
  3 cups halved cherry tomatoes (preferably a mix of colors and shapes)
  
  


• 
  
  1 cup crumbled Gorgonzola
  
  


• 
  
  3/4 cup pine nuts, toasted
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  

• 
  
  
  
  
  

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Put the sherry vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Taste and season with salt, pepper, and additional sherry vinegar or olive oil as needed.

Put the cooked, cooled orzo in a large serving bowl. Add the cherry tomatoes, Gorgonzola, pine nuts, chives, and the vinaigrette and toss. Taste and season as needed with more salt and pepper. Serve within an hour or two of making.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 
  
  4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)
  
  


• 
  
  1/4 cup Easy Pizza Sauce 
  
  


• 
  
  1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
  
  


• 
  
  1 oz. fresh whole-milk ricotta
  
  


• 
  
  2 oz. ripe cherry tomatoes, halved
  
  


• 
  
  8 large fresh basil leaves, thinly sliced
  
  

 

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Pizza with Cherry Tomato and Basil Salad

Hot pizza and cool salad makes this an "everything-in-one" pizza.

• 
  
  1 lb. pizza dough
  
  


• 
  
  1-1/2 cups coarsely grated smoked mozzarella cheese (or Scamorza)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. balsamic vinegar
  
  


• 
  
  1 garlic clove, minced
  
  


• 
  
  Salt and freshly ground black pepper
  
  


• 
  
  6 oz. yellow cherry tomatoes, halved
  
  


• 
  
  6 oz. red cherry tomatoes, halved
  
  


• 
  
  1/2 cup loosely packed fresh basil leaves, cut into thin strips
  
  

Thirty minutes before baking, preheat the oven to 500°F. Place a pizza stone on the bottom rack of the oven and heat for at least 30 minutes.

On a floured surface, divide the dough into 2 pieces and form into balls. Roll 1 piece of dough into a 10- to 11-inch circle, 3/8 inch thick. Transfer to a heavily floured pizza peel. Top with half of the smoked mozzarella cheese, distributing evenly. Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 12 minutes.

In the meantime, whisk together the oil, vinegar, and garlic in a bowl to make a vinaigrette. Season with salt and pepper. Add the yellow and red cherry tomatoes and toss together.

When the pizza is done, place on a platter. Top with half each of the tomatoes, vinaigrette, and basil. Serve immediately.

Make a second pizza with the remaining ingredients.

Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  1 pint cherry tomatoes, halved or quartered (depending on size)
  
  


• 
  
  1-1/2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. chopped fresh tarragon
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly.

Add the cherry tomatoes, lemon juice, tarragon, the remaining 2 Tbs. of oil, 1/4 tsp. salt, and a few grinds of pepper. Toss and serve.

Grilled Bread Salad With Basil and Cherry Tomatoes

A trip to the grill gives the makings of a classic Italian bread salad—a good crusty loaf of bread, ripe summer tomatoes, and basil—a little smokiness and crisp texture. Because this salad can sit out at room temperature for an hour or two, it’s the perfect side for a picnic or barbecue. If you can’t find bocconcini, substitute a large fresh mozzarella cut into 1-inch pieces.

• 
  
  1 medium loaf (about 1/2 pound) rustic
  
  


• 
  
  white bread (like ciabatta), cut length-wise into 1-inch-thick slices
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 clove garlic, halved lengthwise
  
  


• 
  
  1 pint cherry or grape tomatoes, halved
  
  


• 
  
  1 bunch scallions (about 8), trimmed and thinly sliced (both white and green parts)
  
  


• 
  
  12 large basil leaves, torn into small pieces
  
  


• 
  
  1/4 cup red-wine vinegar
  
  


• 
  
  8 oz . bocconcini (small fresh mozzarella balls), halved
  
  

Prepare a medium-high fire on a gas or charcoal grill. Clean and oil the grates to prevent sticking. Using a pastry brush, dab both sides of the bread slices with 2 Tbs. oil and sprinkle with 1/2 tsp. salt. Grill the bread until it browns and gets good grill marks, about 2 minutes. Grill the other side until browned, about 2 minutes, and transfer to a large cutting board to cool. Rub the cut sides of the garlic over the bread and discard the garlic. Put the cherry tomatoes and scallions in a large serving bowl with the basil. Cut the bread into 1-inch pieces and add to the bowl.

In a small bowl, whisk the remaining oil with the red-wine vinegar, pour over the bread mixture, and toss well. Let the salad sit for up to 2 hours before serving. Just before serving, fold in the bocconcini and season with salt to taste.