Ingredients

• 8 Kalamata olives, pitted and chopped
• 3 tablespoon red-wine vinegar
• 1 tablespoon capers, rinsed and chopped
• 1/4 teaspoon freshly ground pepper, divided
• 3 tablespoon extra-virgin olive oil
• 2 thick slic day-old whole-grain bread, cut into 1-inch cubes (see Tip)
• 2 large tomatoes, cut into 1-inch pieces
• 1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
• 1/4 cup thinly sliced red onion
• 1/4 cup thinly sliced fresh basil
• 1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions
• 1/2 teaspoon kosher salt

---

Cooking Directions

Step 1

Preheat grill to high.

Step 2

Whisk olives, vinegar, capers and 1/8 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 (see Tip). Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.

Step 4

Divide the salad among 4 plates and top each with a piece of salmon.