3 zucchini, sliced lengthwise
1 cup plus 6 Tablespoons extra virgin olive oil
1 cup cubed day old bread
½ bunch fresh mint, chopped
½ bunch fresh oregano, chopped
½ cup red wine vinegar
2 cloves garlic, thinly sliced
½ pint cherry tomatoes, sliced in half
8 basil leaves, chiffonade
4 (6-ounce) swordfish steaks
Salt and pepper
Preheat oven to 350?F and preheat grill to high. Season the zucchini with salt and pepper and 2 Tablespoons oil and place on grill. Turn each slice on a diagonal to create cross hatch marks, then flip over and repeat. Remove from the grill to cool.
In a bowl, toss together the bread cubes, mint, oregano and 2 Tablespoons oil. Toast in the oven until slightly golden.
For the vinaigrette, in a small bowl, combine the vinegar, 1 cup oil, garlic and salt and pepper, set aside. In a large bowl, combine the tomatoes, toasted bread, zucchini and approximately 4 ounces of the vinaigrette. Let sit for 5 minutes until the croutons start to soften, then toss in the basil.
Season the swordfish steaks with salt and pepper and the remaining 2 Tablespoons oil. Grill to medium-rare, about 2 minutes per side.
Serve the salad, layering the zucchini ribbons on the bottom and piling the remaining ingredients on top in the center of each plate. Garnish the plate with the remaining vinaigrette and additional basil. Top with the swordfish.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With grilled corn on the cob.
Substitute chicken breast for the fish.
A fruity white such as Piemonteís Gavi di Gavi.