San Francisco Grilled Sourdough Salad

San Francisco Grilled Sourdough Salad

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 1 pound plum tomatoes, halved and seeded

  • 4 ounce leeks, white part only, halved lengthwise

  • 1 1/2 tablespoons olive oil

  • 1 teaspoon garlic, chopped

  • 1 teaspoon rosemary, chopped

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon coarsely ground black pepper

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon red wine vinegar

  • 1/2 teaspoon chopped orange zest

  • 8 ounce Sourdough bread, crust removed, diced (1 1/2-inches), and toasted

  • 1 cup Lindsay┬« Ripe Pitted Olives, halved

  • 1 ounce arugula

  • 1/2 cup shaved dry jack or parmesan cheese

Cooking Directions

  1. In a large mixing bowl, toss tomatoes and leeks with 1 teaspoon olive oil, garlic, rosemary, salt and pepper.

  2. Grill tomatoes and leeks over medium-high heat for 1-2 minutes per side until lightly charred. Transfer to a clean cutting board until cool to the touch.

  3. Discard tomato skins and dice tomatoes and leeks into 3/4-inch pieces, then return to original mixing bowl.

  4. Whisk in remaining olive oil, balsamic vinegar, red wine vinegar and orange zest. Loosely cover, refrigerate and set aside to cool completely.

  5. When vegetables have cooled, toss in bread cubes, olives, arugula and dry jack cheese.

  6. Serve immediately.