Grilled Summer Salad Focaccia

So simple and so fresh! Great for vegetarians or for a salad fix with a bread component. Serves 3 people as a main entree, or 6 as a side with grilled fish.(Fish makes a nice compliment, as it takes about the same time to cook on the grill.)

2 packs Trader Joe's fresh pizza dough (any flavor you like)
5 Plum Tomatoes, seeded, chopped and patted dry.
2 garlic cloves, crushed (or 2 tsp already crushed garlic)
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons nice olive oil
4 ounces (or 1 container) crumbled feta
1/3 cup chopped Calamata olives
1 cup chopped fresh basil

To make the salad that goes on top of the focaccia, whisk together the vinegar, garlic, salt, and pepper in a medium bowl. Whisk in the oil. Add the tomatoes, feta, olives, and basil and mix. Cover and let it steep on your countertop for a while.

To make the focaccia, warm up the grill at medium.
Cut the dough in half, form into balls, and cover loosely with plastic wrap. On a lightly floured work surface, keeping the remaining balls covered, roll out one piece of dough into an 8-inch round. Place on a lightly oiled piece of wax paper, brush the top with oil, and cover loosely with plastic wrap. Repeat.

Cook on an oiled grill, lid down, until the undersides are golden, about 3 minutes. Brush with oil, flip, and repeat.

Cut the focaccias into quarters and place on a serving platter. Top each wedge with a large spoonful of salad. Serve immediately, as it will get soggy after a while.


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