Categories: Grilling
Ingredients
- 1 cup thinly sliced red onion
- 3 tbsp. red wine vinegar
- 2 tbsp. lemon juice
- 3 ears corn, husks removed
- 8 oz. crusty sourdough bread, cut into 1-inch thick slices
- 8 tbsp. olive oil, divided
- 1 lb. tomatoes, cut into 1-inch pieces
- 1 cup torn fresh basil leaves
- 2 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Directions
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Preheat a charcoal grill to medium heat.
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Combine onion, vinegar, and lemon juice in a large bowl. Set aside, stirring occasionally.
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Meanwhile, grill corn, turning occasionally, until tender and slightly charred, 8 to 10 minutes. Let cool slightly, then cut the kernels from the cons and add to the bowl with the onion.
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Brush or drizzle both sides of bread with 2 tbsp. oil. Grill the bread, turning once halfway, until both sides are well toasted, 1 to 3 minutes per side.
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Tear or cut the toasted bread into 1-inch cubes and add to the bowl. Add the remaining 6 tbsp. oil, tomatoes, basil, garlic, salt and pepper; stir to combine. Serve immediately.