This Grilled Tuscan Bread Salad is a great way to use up day-old bread. I developed this recipe for an advertorial that appeared in Gourmet Magazine.
The story behind Grilled Tuscan Bread Salad
This Grilled Tuscan Bread Salad is a great way to use up day-old bread. I developed this recipe as a part of a Backyard Tuscan Garden Party for my client. It was published in an advertorial that appeared as a part of Gourmet Magazine's Gourmet GuestList.com series.
Ah Gourmet, how I miss you 🙁
This salad is super easy to put together and is a really tasty addition to the menu for a Tuscan Backyard Barbeque.
Also included on the menu was: Grilled Summer Vegetables with Herb Dressing, Skewers with Italian Style Chimichurri, and a Toasted Polenta Cake, with Glazed Stone Fruit and Olive Oil Vanilla Ice Cream.
YUM! Ready to party?
Grilled Tuscan Bread Salad
- 8 ounces ciabatta or other dense crusty Italian bread not sourdough, sliced in ½ inch slices
- ½ cup extra virgin olive oil divided
- 2 tablespoons red wine vinegar
- 1 cup cherry tomato halves or diced whole tomatoes
- 2 green onions chopped
- 1 clove garlic minced
- salt and coarsely ground black pepper
- ½ cup roughly chopped fresh basil leaves
- Heat the grill to medium-high. Brush the bread on both sides with ¼ cup olive oil. Place on the grill and grill until well toasted, being careful not to burn it; turning as needed. Cut into ½ inch cubes.
- In a large bowl whisk together the remaining olive oil and red wine vinegar. Add the tomatoes, onions, and garlic; season with salt and a generous amount of black pepper. Add the bread cubes and basil, toss to combine. Serve immediately.