A wonderful first course salad spooned over toasted Italian bread. Use tender flat spinach leaves or substitute arugula or a mixture of tender greens including red leaf or Bibb lettuce.
2 or 3ripe plum tomatoes, cored and cut into thin lengthwise wedges (about 1cup)
2tablespoonsextra virgin olive oil, plus more for bread
1tablespoon (packed) finely shredded basil leaves
Salt and Freshly ground black pepper
4 large slices (about ½inch) Italian whole wheat or other crusty peasant-style bread
6cups (packed) torn trimmed spinach leaves
In a large bowl combine the tomatoes, 2tablespoons olive oil, basil, and salt and pepper to taste. Toss to coat. Set aside.
Heat broiler or grill. Rub each slice of bread generously with the cut side of the garlic. Discard garlic or reserve for another use. Brush bread with a light film of olive oil. Grill or broil on both sides until lightly toasted.
Add the spinach to tomato mixture. Toss to coat. Place a slice of toasted bread in the bottom of each of 4 shallow bowls. Top each with the salad, dividing evenly. Serve as a first course.