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Grilled Tuscan Bread Salad

Grilled Tuscan Bread Salad

Ingredients

  • 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

Method

    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.

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..

Grilled Tuscan Bread Salad


 

The story behind Grilled Tuscan Bread Salad

A printer-friendly recipe card can be found at the bottom of this post

 

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?

Yield: 6 servings

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 for an advertorial that appeared in Gourmet Magazine.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 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

Instructions

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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 278Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 304mgCarbohydrates: 22gFiber: 2gProtein: 4g

Nutritional values may not be 100% accurate

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