Grilled Tuscan Bread Salad

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Grilled Tuscan Bread Salad

The story behind Grilled Tuscan Bread Salad


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 series.

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 1/2 inch slices
  • 1/2 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
  • 1/2 cup roughly chopped fresh basil leaves


Step 1

Heat the grill to medium-high. Brush the bread on both sides with 1/4 cup olive oil. Place on the grill and grill until well toasted, being careful not to burn it; turning as needed. Cut into 1/2 inch cubes.

Step 2

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.

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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Sodium
  • Fat
    19g (3g Sat, 14g Mono, 2g Poly)

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