- 4 long, thick slices crusty country bread
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 large clove garlic, split
- 3 hearts of romaine, halved lengthwise
- 4 large red tomatoes
- 4 yellow tomatoes
- 2 small red onions, halved
- 3 tablespoons red wine vinegar
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon ground black pepper
- Chopped fresh oregano
Place romaine, tomatoes and onions on a baking sheet. Drizzle with 1 tablespoon of the oil and rub until vegetables are coated all over. Grill, turning vegetables frequently with tongs. Cook lettuce until outer leaves are just browned and softened, 4 to 5 minutes, and tomatoes and onions until softened and slightly charred, 7 to 8 minutes. Transfer vegetables back to the baking sheet as they are done.
In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Thinly slice romaine, place on a large platter and drizzle with half the vinaigrette. Very coarsely chop tomatoes and onions, place in a large bowl and toss with remaining vinaigrette. Pile tomato mixture over lettuce and sprinkle with oregano. Cut bread into large chunks and arrange around edges of platter.
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