Grilled Bread With Tomato-Ginger Salad
- Level: Easy
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 366 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 743 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 8 grams
- Protein
- 12 grams
- Sugar
- 8 grams
Share This Recipe
- Level: Easy
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 366 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 743 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 8 grams
- Protein
- 12 grams
- Sugar
- 8 grams
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.
