Preparation

• In a medium bowl, stir together the vermouth, lemon zest, coriander, and 1/2 tsp. salt. Add the tomatoes and scallions. Stir in the olive oil and set aside for up to an hour.
• If you’re making this salad without the rest of the menu, prepare a charcoal grill so it’s medium-hot or heat a gas grill to medium-high. If you’re cooking the steak, use the same fire to grill the bread.
• Cut the crust off the bread; don’t worry about removing all of it, just the heaviest, chewiest parts. Cut the loaf lengthwise into 3/4-inch slices. Brush the slices lightly with olive oil and grill them around the perimeter of the fire until uniformly golden, about 4 min. per side. Avoid charring the edges as best you can. Remove the bread and rub all sides with the cut face of the garlic.
• To assemble the salad, tear or chop the bread into 3/4-inch pieces and put them in a large salad bowl. Add the basil and greens and then the seasoned tomato scallion mixture. Toss gently with a large spoon to combine. Season with salt and a few generous grinds of black pepper. Add the pine nuts, toss, and serve.