Tomato Bread Salad

Tomato Bread Salad


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Grilled bread may seem a little strange, but a trip to the charcoal gives this Italian bread salad a little smokiness and crisp texture. You’ll soon see that nothing can beat a good crusty loaf of bread, ripe tomatoes, and fresh basil!

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Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

8 servings


  • 1 medium loaf rustic white bread, cut length-wise into ½-inch-thick slices
  • ½ C. extra-virgin olive oil
  • salt
  • 1 clove garlic, halved lengthwise
  • 1 pt. cherry tomatoes, halved
  • 1 bunch scallions, trimmed and thinly sliced
  • 12 large basil leaves, torn into small pieces
  • 1/4 cup red-wine vinegar

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Prepare a medium-high fire on a gas or charcoal grill. Clean and oil the grates to prevent sticking. Using a pastry brush, dab both sides of the bread slices with 2 T. oil and sprinkle with 1/2 tsp. salt. Grill the bread until it browns and gets good grill marks, about 2 minutes. Grill the other side until browned, about 2 minutes, and transfer to a large cutting board to cool. Rub the cut sides of the garlic over the bread and discard the garlic. Put the cherry tomatoes and scallions in a large serving bowl with the basil. Cut the bread into ½-inch pieces and add to the bowl. In a small bowl, whisk the remaining oil with the red-wine vinegar, pour over the bread mixture, and toss well. Season with salt to taste. Serve.

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