Grilled Bread Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small baguette (about 8 ounces) or other crusty bread
- ¼cup extra virgin olive oil
- ¼cup fresh lemon juice
- 2tablespoons diced shallot, scallion or red onion
- ¼teaspoon minced garlic (optional)
- 1½pounds tomatoes, chopped
- Salt and freshly ground black pepper to taste
- ¼cup or more roughly chopped basil or parsley
Nutritional analysis per serving (6 servings)
209 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 408 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ½- to 1-inch cubes (no larger), and toss them with the dressing.
- Step 3
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.
Private Notes
Comments
I’m shocked there are no reviews posted for this recipe. I have been making it since I found it in Mark Bittman’s cookbook in 2001. I only looked at it on the NYT Cooking app this morning to see if others tried variations. No comments posted! This is one of *the* best salads to make during tomato season. Highly recommend. I sometimes add just a quick splash of good balsamic vinegar. Hope others make it soon; it’s tomato season in NH!
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