San Francisco Grilled Sourdough Salad


  • 1 pound plum tomatoes, halved and seeded
  • 4 ounces leeks, white part only, halved lengthwise
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon garlic, chopped
  • 1 teaspoon rosemary, chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon chopped orange zest
  • 8 ounces sourdough bread, crust removed, diced (1 1/2-inches), and toasted
  • 1 cup California Black Ripe Olives, halved
  • 1 ounce arugula
  • 1/2 cup shaved dry jack cheese *


  1. In a large mixing bowl, toss tomatoes and leeks with 1 teaspoon olive oil, garlic, rosemary, salt and pepper.
  2. Grill tomatoes and leeks over medium-high heat for 1-2 minutes per side until lightly charred. Transfer to a clean cutting board until cool to the touch.
  3. Discard tomato skins and dice tomatoes and leeks into 3/4-inch pieces, then return to original mixing bowl.
  4. Whisk in remaining olive oil, balsamic vinegar, red wine vinegar and orange zest.
  5. Loosely cover, refrigerate and set aside to cool completely.
  6. When vegetables have cooled, toss in bread cubes, California Ripe Olives, arugula and dry jack cheese. Serve immediately.

    *Substitute Parmesan cheese if dry jack is unavailable.