Mally and Jay came over for a Summer-y dinner of halibut and a bread salad. This is one of my favorite bread salad recipes, but I made a few changes – I used ciabatta for the bread and liberally salted and peppered it before crisping it up in the oven. I used about 50% more tomatoes because there’s a bread salad at a local cafe that I love and it’s got piles of ripe, red tomatoes in it. And I added some fresh little balls of mozzarella also. I think the changes were good ones. We all loved this raspberry ice cream, too.

• Grilled Halibut with Creamy Guacamole Sauce (Gourmet, October 1992)
  
• Bread Salad with Corn, Cherry Tomatoes & Basil (Fine Cooking #52, September 2002, p. 43)
• Roasted Cauliflower
• Raspberry Ice Cream (The Perfect Scoop, p. 93)