1 fresh ciabatta, cut into 1-inch slices
2 pints cherry or grape tomatoes
1 whole shallot, sliced into ¼-inch rounds
4 bell peppers, cut into 1-inch strips
2 cucumbers, peeled and cut into ¼-inch-thick quarters
1 cup chopped parsley and basil
½ cup apple cider vinegar
¼ cup olive oil plus more for grilling
Combine shallots with vinegar in a small bowl. Set aside.
Turn the grill to medium. As it heats, drizzle olive oil over
ciabatta, peppers and tomatoes. Add to the grill when it
reaches the proper temperature.
Char ciabatta, peppers and tomatoes on both sides. When
they are thoroughly grilled, remove from grill and place on
a large platter.
Break the bread into smaller chunks and toss together with
the tomatoes, peppers, cucumbers, shallots, vinegar, herbs
and olive oil.
JAKE LEVIN is a trained nose-to-tail butcher/artist who loves to cook.