Tomato and Vegetable Grilled Bread Salad Recipe

Infused with a double dose of tomatoes and a cornucopia of fresh vegetables, this Grilled Bread Salad recipe offers a vibrant mix of flavors and textures. Thick peasant bread forms the base, grilled till crispy and golden. Lush zucchinis, aromatic red bell peppers, and ripe tomatoes bring in a touch of summer, while the distinct flavor of goat cheese adds a creamy counterpoint. Tossed in a sun-dried tomato and cherry tomato dressing, this salad is a delightful medley that will tingle your palate.

Photos of Tomato and Vegetable Grilled Bread Salad Recipe

While most ingredients in this recipe are likely already in your pantry or fridge, a couple might need a special trip to the market. Fresh mint, for instance, is not a staple in every household but is crucial to the double tomato dressing for its refreshing undertone. Goat cheese and Kalamata olives, both Mediterranean ingredients, might require a visit to a gourmet shop or a large supermarket's international aisle. They are essential for the creamy and briny notes they add to the salad.

Ingredients for Tomato and Vegetable Grilled Bread Salad

Olive oil: It's used for making the dressing and grilling the bread and vegetables, adding a rich, smooth taste.

Sun-dried tomatoes: They give the dressing a concentrated tomato flavor.

Red wine vinegar: Adds tanginess to the dressing.

Lemon juice: Provides acidic notes to the dressing, brightening the overall flavor.

Fresh mint: Brings a pop of freshness to the dressing.

Honey: Adds a hint of sweetness to balance the acidity in the dressing.

Kalamata olives: They lend a briny taste to the dressing.

Cherry tomatoes: Used in the dressing for their sweet and juicy character.

Red bell peppers: They're grilled for a smoky flavor and added to the salad for color and texture.

Zucchini: Grilled for a slightly smoky flavor and adds a soft texture to the salad.

Whole wheat peasant bread: Used as the base of the salad, it's grilled till crispy, adding a hearty texture.

Garlic clove: Rubbed on the grilled bread for a subtle hint of garlic.

Baby arugula leaves: They add a peppery flavor and a fresh crunch to the salad.

Tomatoes: Fresh tomatoes add juiciness and a sweet-tart flavor to the salad.

Basil: It lends an aromatic note to the salad.

Goat cheese: Brings a creamy texture and a tangy flavor to the salad.

One reader, Evangelia Nunes says:

This tomato and vegetable grilled bread salad recipe is a game-changer! The double tomato dressing is a burst of flavors, and the grilled veggies add a delightful smokiness. The combination of textures and tastes is simply divine. It's a must-try for anyone looking for a fresh and satisfying salad.

Evangelia Nunes

Techniques Required for Making Tomato and Vegetable Grilled Bread Salad

How to make double tomato dressing: This involves whisking together olive oil, red wine vinegar, lemon juice, mint, basil, honey, kalamata olives, garlic, and sea salt in a small bowl. Then, gently fold in the sun-dried tomatoes and cherry tomatoes and let it sit at room temperature.

How to grill red bell peppers: Heat a gas grill to high and place the whole red bell peppers on the grate. Close the lid and cook, turning every couple of minutes, for 10 to 12 minutes until the peppers are blistered and blackened in most places. Then, transfer the peppers to a bowl, cover tightly with saran wrap or foil, and let cool for 10 to 20 minutes. Use fingers to peel the skin away from the peppers, cut the peppers lengthwise in the direction of the stem, then gently remove and discard the seeds without rinsing. Cut the two pieces in half lengthwise again for a total of 8 strips.

How to grill zucchini: Trim off the ends of the zucchini and cut them crosswise through the middle. Stand one piece on end on the cutting board, and trim a sliver from two opposite sides. Cut down through the zucchini at ¼-inch intervals to yield 4 or 5 slices per zucchini half. Repeat with the remaining pieces, then brush them generously on both sides with olive oil and sprinkle with salt.

How to grill bread: Generously brush the slices of bread with olive oil on both sides, then sprinkle with salt. Arrange the bread slices in a single layer on the grill, then close the lid. Grill the bread for 1 to 2 minutes per side until golden brown.

How to assemble the stacked salad: Divide the arugula leaves among four plates and scatter them loosely. Sprinkle about ⅓ of the herbs over the lettuce. Top the lettuce with a bread slice in the center of each plate. Top each bread slice with two or three slices of zucchini, arranging them at a slight diagonal. Sprinkle half the goat cheese over the zucchini. Cover with a piece of roasted red pepper at a slight diagonal, then top with another sprinkle of herbs and the remaining goat cheese. Top with the last pieces of zucchini, then the last pieces of roasted peppers and tomato slices. Spoon an equal amount of the tomato dressing around and over each of the sandwiches.

How To Make Tomato and Vegetable Grilled Bread Salad

Try out this healthy bread salad for your next lunch meal! It’s stacked with fresh tomatoes and colorful veggies for an appetizing plate.

Preparation: 30 minutes

Cooking: 15 minutes

Total: 45 minutes

Serves:

Ingredients

For Double Tomato Dressing:

4tbspolive oil
2tbspsun-dried tomatoesoil-packed, finely chopped and drained
1tbspred wine vinegarplus 1 tsp
1tbsplemon juice
1tbspfresh mintand basil, finely chopped
1tsphoney
½tspkalamata olivesfinely chopped
½tspfresh garlicminced
¼tspground sea salt
1cupcherry tomatoessliced

For Stacked Salad:

2red bell pepperspreferably long peppers
2large zucchinis
⅓cupolive oil
sea salt
4whole wheat peasant bread½-inch thick slices
1garlic clovepeeled
3cupsbaby arugula leavesor other baby lettuce leaves
2small tomatoespreferably yellow, sliced into fat rounds
¼cupbasiland mint leaves, very roughly chopped
4ozgoat cheesecrumbled, warm to room temperature

Instructions

Double Tomato Dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, mint, basil, honey, kalamata olives, garlic, and sea salt.
Gently fold in the sun-dried tomatoes and cherry tomatoes.
Let it sit at room temperature.

Stacked Salad:

Heat a gas grill to high and while heating, place the whole red bell peppers on the grate.
Close the lid and cook, turning every couple of minutes, for 10 to 12 minutes until the peppers are blistered and blackened in most places.
Transfer the peppers to a bowl and cover tightly with saran wrap or foil.
Let cool for 10 to 20 minutes.
Use fingers to peel the skin away from the peppers.
Cut the peppers lengthwise in the direction of the stem, then gently remove and discard the seeds without rinsing.
Cut the two pieces in half lengthwise again for a total of 8 strips.
Reduce the grill heat to medium.
Trim off the ends of the zucchini and and cut them crosswise through the middle.
Stand one piece on end on the cutting board, and trim a sliver from two opposite sides.
Cut down through the zucchini at ¼-inch intervals to yield 4 or 5 slices per zucchini half.
Repeat with the remaining pieces, then brush them generously on both sides with olive oil and sprinkle with salt.
Generously brush the slices of bread with olive oil on both sides, then sprinkle with salt.
Arrange the bread slices and zucchini pieces in a single layer on the grill, then close the lid.
Grill the bread for 1 to 2 minutes per side until golden brown.
Cook the zucchini for 3 to 5 minutes until well marked on the first side, then flip to cook the other side for 2 to 3 minutes until marked.
Transfer the zucchini to a plate, then cover loosely to retain heat.
Rub the grilled bread on both sides with the garlic clove.
Divide the arugula leaves among four plates and scatter them loosely.
Sprinkle about ⅓ of the herbs over the lettuce.
Top the lettuce with a bread slice in the center of each plate.
Top each bread slice with two or three slices of zucchini, arranging them at a slight diagonal.
Sprinkle half the goat cheese over the zucchini.
Cover with a piece of roasted red pepper at a slight diagonal, then top with another sprinkle of herbs and the remaining goat cheese.
Top with the last pieces of zucchini, then the last pieces of roasted peppers and tomato slices.
Spoon an equal amount of the tomato dressing around and over each of the sandwiches.
Top with any remaining herb, serve, and enjoy!

Nutrition

Calories: 1456.19kcal
Fat: 50.95g
Saturated Fat: 11.66g
Trans Fat: 0.10g
Monounsaturated Fat: 26.76g
Polyunsaturated Fat: 9.53g
Carbohydrates: 202.43g
Fiber: 19.76g
Sugar: 33.89g
Protein: 50.30g
Cholesterol: 13.04mg
Sodium: 2110.44mg
Calcium: 607.92mg
Potassium: 1545.40mg
Iron: 15.71mg
Vitamin A: 242.57µg
Vitamin C: 121.69mg

Technique Tip for Making Tomato and Vegetable Grilled Bread Salad

When grilling vegetables, it's important to keep a close eye on them as they can quickly go from perfectly charred to burnt. Each vegetable has a different cooking time due to its unique density and water content. For instance, zucchini may take less time than bell peppers. Also, brushing the vegetables with olive oil before grilling not only prevents them from sticking to the grill but also enhances their flavor. Remember to season them with salt to bring out their natural sweetness.

Time-Saving Tips for Preparing This Salad Recipe

Prep ahead: Chop and prepare all the vegetables and dressing components in advance to streamline the cooking process.

Grill in batches: Cook the vegetables and bread in batches to save time and ensure even grilling.

Multi-task: While the peppers are cooling, grill the zucchini and bread to maximize efficiency in the kitchen.

Organize ingredients: Arrange all the ingredients and tools in an orderly manner before starting to cook for a smoother process.

Use pre-made dressing: Consider using store-bought dressing to save time and effort in preparing the double tomato dressing.

Substitute Ingredients For Tomato and Vegetable Grilled Bread Salad Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and high smoke point, making it a suitable replacement for olive oil in this recipe.
red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar can add a slightly sweeter and more complex flavor to the dressing, complementing the other ingredients in the salad.
lemon juice - Substitute with white wine vinegar: White wine vinegar can provide a tangy acidity similar to lemon juice, enhancing the flavor profile of the dressing.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and flavor to cherry tomatoes, making them a suitable substitute in the salad.
red bell peppers - Substitute with yellow bell peppers: Yellow bell peppers can offer a slightly sweeter and milder flavor compared to red bell peppers, adding a different dimension to the salad.
zucchinis - Substitute with yellow squash: Yellow squash can provide a similar texture and mild flavor to zucchinis, adding variety to the grilled salad.
whole wheat peasant bread - Substitute with sourdough bread: Sourdough bread can provide a tangy flavor and hearty texture, enhancing the overall taste and structure of the salad.
goat cheese - Substitute with feta cheese: Feta cheese can offer a tangy and slightly salty flavor, complementing the other ingredients in the salad.

Best Way to Present Tomato and Vegetable Grilled Bread Salad

Elevate the bread: Grill the whole wheat peasant bread to golden brown perfection, ensuring a crispy and flavorful base for the salad.
Create a colorful vegetable stack: Layer the grilled zucchini, roasted red peppers, and fresh tomato slices to create a vibrant and visually appealing vegetable stack.
Artfully arrange the salad: Carefully place the stacked salad on a plate, ensuring that each component is visible and beautifully presented.
Drizzle the double tomato dressing: Artfully drizzle the flavorful double tomato dressing around the salad, adding a burst of color and enhancing the overall presentation.
Garnish with fresh herbs: Sprinkle the salad with fresh basil and mint to add a pop of green and a touch of freshness to the dish.
Add a touch of goat cheese: Crumble the goat cheese over the top of the salad, adding a creamy and luxurious element to the presentation.
Serve on elegant dinnerware: Present the grilled bread salad on elegant dinnerware, such as fine china or artisanal ceramic plates, to elevate the overall dining experience.

Essential Tools for Making Grilled Bread Salad

Gas grill: A gas grill is a cooking appliance that uses propane or natural gas as a fuel source. It typically consists of burners, grates, and a lid, allowing for outdoor grilling.
Cutting board: A cutting board is a durable board on which food is cut. It provides a stable surface for chopping, slicing, and preparing ingredients.
Grill brush: A grill brush is a tool with wire bristles used to clean the grates of a grill, removing any food residue or debris.
Tongs: Tongs are a versatile kitchen tool used for gripping and lifting food items, such as grilled vegetables or bread slices, while cooking.
Bowl: A bowl is a round, deep dish used for mixing ingredients, marinating, or serving salads.
Whisk: A whisk is a kitchen utensil used for blending ingredients together, such as whisking together the double tomato dressing.
Knife: A knife is an essential tool for cutting and slicing ingredients, such as trimming the zucchinis or slicing the bread.
Grill spatula: A grill spatula is a long-handled tool with a broad, flat blade, designed for flipping and transferring food on the grill, like the grilled bread slices.
Grill tongs: Grill tongs are specialized tongs designed for grilling, allowing for easy handling and flipping of food items on the grill.
Brush: A brush, such as a pastry brush, is used for applying oil or marinade to food items before grilling.
Plates: Plates are used for serving the stacked salad, providing a platform for presenting the dish.

How To Reheat Leftover Grilled Bread Salad

To reheat leftover tomato and vegetable grilled bread salad, start by preheating your oven to 350°F (175°C). This gentle heat will help to warm the ingredients without overcooking them.
Arrange the leftover salad on a baking sheet lined with parchment paper. If the bread has become soggy, you can place it separately on the baking sheet to help it crisp up.
Drizzle a little extra olive oil over the vegetables and bread to help revive their flavor and texture. You can also add a squeeze of fresh lemon juice for a bright, zesty kick.
Place the baking sheet in the preheated oven and warm the salad for 8-10 minutes, or until the vegetables are heated through and the bread is slightly crispy.
If you prefer a quicker reheating method, you can use a microwave. Place the leftover salad in a microwave-safe dish and heat it on high power for 1-2 minutes, or until warmed to your liking. However, keep in mind that the microwave may cause the bread to become soggy.
For a more flavorful reheating option, consider using a skillet or griddle. Heat a little olive oil in the skillet over medium heat, then add the leftover salad. Toss the ingredients gently to warm them through and help the bread regain its crispiness. This method may take a bit longer, but it can help to enhance the flavors of the dish.
Regardless of the reheating method you choose, be sure to taste the salad before serving and adjust the seasoning as needed. You may want to add a pinch of salt, a crack of black pepper, or a sprinkle of fresh herbs to brighten up the flavors.
Once the leftover tomato and vegetable grilled bread salad is heated to your liking, serve it immediately to enjoy the best texture and flavor. If you have any additional toppings on hand, such as crumbled goat cheese or fresh basil leaves, feel free to sprinkle them over the top for an extra burst of flavor.

Random Fact About Tomato and Vegetable Grilled Bread Salad

The tomato and vegetable grilled bread salad recipe is a great way to incorporate a variety of vegetables into your meal. It's a healthy and delicious option for those looking to increase their vegetable intake. This recipe is also a good source of vitamins and minerals, making it a nutritious choice for any meal.

Is This Grilled Bread Salad Recipe Economical for Home Cooking?

This tomato and vegetable grilled bread salad recipe is quite cost-effective for a household. The ingredients, such as olive oil, zucchinis, and cherry tomatoes, are commonly found and reasonably priced. The use of seasonal produce and simple preparation methods make it an affordable and nutritious option. The overall verdict for this recipe is 9/10, considering its balance of flavors, textures, and nutritional value. The approximate cost for a household of 4 people is around $20, making it a budget-friendly and satisfying meal choice.

Is This Salad Recipe Healthy or Unhealthy?

This tomato and vegetable grilled bread salad recipe is a nutritious and well-balanced dish. It incorporates a variety of healthy ingredients, such as:

Vegetables: Bell peppers, zucchini, tomatoes, and arugula provide essential vitamins, minerals, and fiber
Whole wheat peasant bread: A good source of complex carbohydrates and fiber
Olive oil: Contains healthy monounsaturated fats and antioxidants
Goat cheese: Offers protein and calcium in moderation

The grilling method used for the vegetables and bread helps to retain nutrients while adding a delightful smoky flavor. The double tomato dressing is packed with antioxidants from the sun-dried and cherry tomatoes, as well as heart-healthy olive oil and fresh herbs.

To further enhance the nutritional value of this recipe, consider the following suggestions:

Increase the proportion of vegetables to bread to boost the fiber and nutrient content
Opt for a low-fat or reduced-fat goat cheese to minimize saturated fat intake
Add more leafy greens, such as spinach or kale, to increase the vitamin and mineral content
Experiment with different whole grain bread options, like sprouted grain or rye, for added variety and nutrition
Incorporate additional protein sources, such as grilled chicken or tofu, to make it a more complete meal

By making these minor adjustments, you can transform this already healthy recipe into an even more nutrient-dense and satisfying dish that will leave you feeling energized and nourished.

Editor's Thoughts on Tomato and Vegetable Grilled Bread Salad

This tomato and vegetable grilled bread salad recipe is a delightful combination of flavors and textures. The double tomato dressing adds a burst of freshness, while the grilled vegetables bring a smoky depth to the dish. The use of goat cheese and fresh herbs elevates the overall taste, creating a harmonious blend of savory and tangy notes. The recipe's clear instructions make it accessible for home cooks, and the presentation is visually appealing. Overall, this dish is a perfect choice for a light and satisfying summer meal.

Enhance Your Tomato and Vegetable Grilled Bread Salad Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Create a creamy and flavorful side dish by adding roasted garlic to your mashed potatoes. The roasted garlic adds a delicious depth of flavor to the dish.

Grilled Asparagus with Lemon Zest: Elevate your meal with a side of grilled asparagus topped with fresh lemon zest. The bright citrus flavor complements the grilled vegetables perfectly.

Balsamic Glazed Brussels Sprouts: Add a touch of sweetness and tanginess to your Brussels sprouts by glazing them with balsamic vinegar. The caramelized glaze enhances the natural flavors of the sprouts.

Honey Roasted Carrots: Roast carrots with a drizzle of honey to bring out their natural sweetness and create a delicious side dish that pairs perfectly with the grilled bread salad.

Crispy Parmesan Zucchini Fries: Transform zucchini into crispy, flavorful fries by coating them in Parmesan cheese and baking them until golden brown. These zucchini fries make a delightful accompaniment to the main dish.

Alternative Recipes Similar to Grilled Bread Salad

Savory Stuffed Bell Peppers: Create a delicious and hearty meal by stuffing bell peppers with a flavorful mixture of meat, rice, and spices, then baking them to perfection.

Zesty Zucchini Noodles: Transform zucchini into a healthy and refreshing alternative to traditional pasta by spiralizing it and tossing it with a zesty homemade sauce and your favorite protein.

Basil-infused Tomato Soup: Warm up with a comforting bowl of tomato soup infused with the aromatic flavors of fresh basil, perfect for a cozy night in or as a starter for a dinner party.

Suggested Appetizers and Desserts to Serve With Grilled Bread Salad

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a crowd-pleasing option for any gathering.

Caprese Skewers: Impress your guests with a refreshing and colorful appetizer of Caprese skewers. Alternate cherry tomatoes, fresh mozzarella, and basil leaves on skewers for a simple yet elegant dish that showcases the classic combination of flavors. Drizzle with balsamic glaze for an extra touch of sweetness and tanginess.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture will melt in your mouth, leaving you craving for more.

Strawberry Cheesecake: Savor the luscious combination of creamy cheesecake and sweet, juicy strawberries. Each bite is a perfect balance of tangy and sweet flavors, complemented by a buttery graham cracker crust. It's a delightful treat for any occasion.

Why trust this Tomato and Vegetable Grilled Bread Salad Recipe:

This recipe offers a delightful combination of fresh and flavorful ingredients, ensuring a delicious and satisfying meal. The use of fresh mint and basil adds a burst of aromatic freshness, while the sun-dried tomatoes and kalamata olives provide a rich and savory depth of flavor. The grilling process enhances the natural sweetness of the red bell peppers and zucchinis, creating a smoky and charred essence. The incorporation of goat cheese adds a creamy and tangy element, perfectly complementing the vibrant cherry tomatoes and baby arugula leaves. This recipe promises a delightful and wholesome dining experience.

Want to share your experience with this Tomato and Vegetable Grilled Bread Salad Recipe or discuss variations and tips? Join the conversation in the Recipe Sharing forum section.

FAQ:

What type of bread can I use for this salad?

You can use any rustic bread such as ciabatta, sourdough, or French baguette for this salad. The key is to use a bread that can hold up well to grilling and won't become too soggy when mixed with the dressing and vegetables.

Can I make the double tomato dressing ahead of time?

Yes, you can prepare the double tomato dressing ahead of time. It's actually recommended to let the flavors meld together for at least an hour before using it. You can store the dressing in an airtight container in the refrigerator for up to 3 days.

Can I substitute the goat cheese with another type of cheese?

Absolutely! If you're not a fan of goat cheese, you can substitute it with feta, mozzarella, or even shaved Parmesan. Choose a cheese that complements the flavors of the salad and adds a creamy or tangy element.

Is it necessary to grill the vegetables, or can I use them raw?

Grilling the vegetables adds a smoky flavor and enhances their natural sweetness, but if you prefer, you can also use the vegetables raw. Simply slice them thinly and toss them with a little olive oil and salt before assembling the salad.

Can I make this salad ahead of time for a party or gathering?

While the grilled bread salad is best enjoyed fresh, you can prepare the components ahead of time. Grill the vegetables and make the dressing in advance, then assemble the salad just before serving to ensure the bread stays crisp and the flavors remain vibrant.