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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.
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?
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.
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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