Ingredients
- 8 Kalamata olives, pitted and chopped
- 3 tablespoons red vinegar
- 1 tablespoon capers, rinsed and chopped
- ¼ teaspoon freshly ground pepper, divided
- 3 tablespoons extra-virgin olive oil
- 2 thick slices day-old whole-grain bread, cut into 1-inch cubes
- 2 large tomatoes, cut into 1-inch pieces
- 1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
- ¼ cup thinly sliced red onion
- ¼ cup thinly sliced fresh basil
- 1 pound center-cut salmon, skinned and cut into 4 portions
- ½ teaspoon salt
Step 1
Preheat grill to high.
Step 2
Whisk olives, vinegar, capers and ⅛ teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.
Step 3
Oil the grill rack. Season both sides of salmon with salt and the remaining ⅛ teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.
