This salad is bound to become your go-to recipe throughout tomato season. Taking a cue from classic bruschetta, it calls for rubbing the freshly grilled bread slices with garlic before cutting them into cubes. With the addition of slivered prosciutto or grilled chicken, the salad easily becomes a main course.
 
1 lb. plum tomatoes, sliced (1/2 inch)
1/2 sweet onion, sliced (1/2 inch)
1/2 large yellow or orange bell pepper, cut into 2-inch wedges
4 tablespoons extra-virgin olive oil, divided
1/2 loaf crusty Italian or French bread (6 oz.), sliced (3/4 inch)
1 medium garlic clove, halved
2 large garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn romaine lettuce
1/4 cup sliced fresh basil
1/2 cup shaved Parmesan or Romano cheese*

1. Heat grill. Toss tomatoes, onion, bell pepper and 1 tablespoon of the oil in large bowl to coat. Grill vegetables, covered, over medium heat or coals 3 to 4 minutes or until lightly charred and very slightly softened. Remove vegetables; chop into 1/2-inch pieces.

2. Grill bread, covered, 2 to 3 minutes or until golden brown with charred edges, turning once. Rub with cut side of halved garlic clove; cut into 1/2-inch cubes (about 4 cups).

3. Whisk remaining 3 tablespoons oil, minced garlic, vinegar, salt and pepper in small bowl. Toss vegetables, lettuce, basil, bread and dressing in large bowl; sprinkle with cheese.

6 (1 1/3-cup) servings

PER SERVING: 215 calories, 12.5 g total fat (3 g saturated fat), 7 g protein, 19 g carbohydrate, 5 mg cholesterol, 395 mg sodium, 3 g fiber

TIP *Shave cheese with vegetable peeler.