Name: Grilled Bread With Tomato-Ginger Salad
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 small red onion, sliced; 1 1 1/2-inch piece ginger, peeled and grated; Pinch of cayenne pepper; Juice of 1/2 lime; 1 1/4 pounds (about 5 medium) tomatoes, chopped; 1/4 cup chopped fresh cilantro; 4 to 6 pieces naan bread or pita; Kosher salt; Plain Greek yogurt, for serving

Directions

Heat the olive oil in a medium skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Transfer to a cutting board and let cool slightly, then roughly chop.
Mix the ginger, cayenne and lime juice in a medium bowl, then stir in the onion, tomatoes and cilantro. Let sit at least 20 minutes at room temperature.
Preheat a grill to medium high. Brush the bread with olive oil and season with salt. Grill until warmed through and lightly charred, about 2 minutes per side; brush with more olive oil. Add 1/2 teaspoon salt to the tomato salad and toss. Spread the bread with yogurt and top with the tomato salad.

Photograph by Anna Williams

Courtesy of Food Network Magazine

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Grilled Bread With Tomato-Ginger Salad

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