Photo: Jennifer Causey; Styling: Claire Spollen
We use the broiler to keep this vibrant summer salad speedy, but if you already have the grill cranked up, this dish easily transitions to an outdoor entrée.
Serves 4 (serving size: 2 cups salad)
1. Preheat broiler to high.
2. Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.
3. Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.
4. Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined. Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.