Catalan Grilled Vegetable and Bread Salad (Xatonada)
This delectable Catalan Grilled Vegetable and Bread Salad, known locally as Xatonada, is a vibrant dish that combines smoky grilled vegetables with the crunch of toasted bread. It's a perfect representation of Mediterranean flavors, ideal for a light dinner or a hearty appetizer.
Equipment
- Grill or grill pan
- Brush for oil
- Knife
- Cutting board
- Large bowl
- Whisk
Ingredients
- 1 medium eggplant about 1 lb / 450g, sliced into 1/2-inch rounds
- 2 large red bell peppers about 1 lb / 450g, quartered and seeded
- 1 large red onion about 1/2 lb / 225g, cut into wedges
- 4 slices crusty bread about 8 oz / 225g total
- 1/4 cup extra virgin olive oil plus extra for brushing
- 2 cloves garlic minced
- Salt and pepper to taste
- 1/4 cup sherry vinegar
- 1/2 cup sliced almonds toasted
- 1/2 cup fresh parsley chopped
- 1/4 cup black olives pitted and sliced
Instructions
- Preheat your grill to medium-high heat. Brush the eggplant, bell peppers, and onion with olive oil and season with salt and pepper.
- Place the vegetables on the grill, cooking for 3-4 minutes per side or until they have nice grill marks and are tender. Remove from the grill and let cool slightly.
- While the vegetables are cooling, grill the bread slices for about 1-2 minutes per side, or until crisp and golden. Rub the toasted bread with the garlic cloves while still warm, then cut into bite-sized cubes.
- In a large bowl, whisk together 1/4 cup of olive oil and sherry vinegar. Add a pinch of salt and pepper to taste.
- Chop the grilled vegetables into bite-sized pieces and add them to the bowl with the dressing. Add the toasted bread cubes, almonds, parsley, and olives. Toss everything to coat well with the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld and the bread to absorb some of the dressing. Serve at room temperature.
Notes
To make this dish vegan, ensure your bread does not contain any dairy or eggs.
For added protein, consider adding grilled chicken or fish to the salad.
This salad is best enjoyed fresh but can be refrigerated and eaten within 2 days.