Grilled Bread Salad Recipes

GRILLED BREAD AND TOMATO SALAD

Steps:

• 1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
• 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
• 3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
• 4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.

GRILLED BREAD SALAD

Steps:

• Start gas or charcoal grill, or preheat broiler; rack should be 4 to 6 inches from heat source. Cut bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes. Remove, and set aside.
• While bread cools, mix together next five ingredients in a large bowl. Mash tomatoes with back of a fork to release all of their juices. Season to taste with salt and pepper. Cut bread into 1/2- to 1-inch cubes (no larger), and toss them with the dressing.
• Let bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it's ready, stir in basil or parsley, and serve.

GRILLED BREAD SALAD

Steps:

• Heat gas or charcoal grill. In large bowl, mix cucumber, bell peppers, onion, olives, basil and dressing. Set aside.
• Rub both sides of each slice of bread with cut side of garlic clove; brush both sides of each with oil. Discard garlic.
• Place bread slices on grill over medium heat. Cook 4 to 6 minutes, turning once, until golden brown. Remove bread from grill. Cut into 1/2-inch cubes.
• Add greens, spinach and toasted bread cubes to salad mixture; toss to combine. Sprinkle with cheese.

GRILLED BREAD SALAD WITH PEPPERS AND TOMATOES

Steps:

• Heat a grill to medium. Grill the bread for a minute or two on each side, so it crisps and chars slightly. (If you are grilling other foods at another heat level you can still add the bread¿the goal is just to crisp and char it a bit.)
• While the bread crisps, combine the tomatoes, peppers, parsley and green onions. Season well with salt and pepper. Add the olive oil and vinegar and toss again.
• Place the arugula on top of the tomato mixture. Crumble the bread on top, leaving most of it in large pieces. Toss very gently, taking care not to crush the bread.

TOMATO AND GRILLED-BREAD SALAD

Steps:

• Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
• In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.

GRILLED TOMATO, ONION, AND BREAD SALAD

Steps:

• Preheat an outdoor grill for medium-high heat.
• Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers.
• Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
• Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.

TUSCAN GRILLED BREAD AND WHITE BEAN SALAD

Steps:

• Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
• Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-size pieces.
• Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat. Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.