Categories: Salad

Ingredients

• 2 lb. heirloom tomatoes, halved
• 4 oz. French bread, cut into 1-inch slices
• 1/4 cup olive oil, divided
• 3 oz. block feta cheese
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 14.5 oz. can unsalted cannellini beans, rinsed and drained
• 1/2 cup thinly sliced red onion
• 1/2 cup chopped fresh basil leaves
• 2 tsp red wine vinegar

Directions

1. Heat a grill to high. Brush tomatoes and bread with 1 tbsp oil, and place tomatoes, bread, and feta on grates; grill until charred on both sides, 1-2 minutes per side. Transfer to a plate, and sprinkle evenly with salt and pepper. Let cool 5 minutes; cut larger tomatoes and bread into chunks.

2. Combine tomatoes, bread, beans, onion, basil, vinegar, and remaining 3 tbsp oil in a large bowl; gently toss. Divide salad among 4 plates; crumble feta evenly over top. Serve immediately.

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