Salads like this one are ideal for hot summer days. There is no need for indoor cooking! However, it is so delectable and simple to prepare that you will want to make it all year!
A little toasted char enhances the taste of grilled multicolored bell peppers, sweet onions, and rustic bread. Tossed with white beans, artichokes, and plenty of fresh peppery basil and a simple but delicious white balsamic vinaigrette. It’s very delicious on its own or dressed up with chèvre and kalamata olives.
GRILLED TUSCAN BREAD SALAD INGREDIENTS
- 1/2 of a rustic bread loaf, about 4 slices, cut into 1 ” slices (smaller is fine if your loaf is pre-sliced)
- 1 sweet onion, slice in 1/2″ thick rings
- 3 bell peppers varies colors, cutting so there is more flat surface area to grill, about 4 pieces per pepper
- 15 oz artichoke hearts in water, drained and sliced into bite size pieces
- 15 oz white beans, drained
- 1 cup basil leaves, torn
- 1/4 cup olive oil
- 1/2 cup white balsamic
- 2 garlic cloves, minced
- 4 tablespoons lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
This Tuscan Bread Salad is adaptable to a variety of breads. I like working with rustic sourdough, country white, and multi-grain breads. Perfect day-old bakery bread! Alternatively, make your own sourdough bread!
HOW TO MAKE A SALAD WITH GRILLED TUSCAN BREAD
Bread should be sliced about 1 inch thick. No issue if your bread is already cut! Simply keep an eye on it while grilling, since the thinner it is, the faster it will toast.
Cut peppers into about four pieces each, creating a larger flat surface area for grilling.
Preheat grill to high heat.
Bread and peppers should be brushed with oil and salt.
Grill over high heat until gently charred, but the peppers and onions retain some crunch and the bread is toasted. Allow grilled vegetables to cool.
Vinaigrette: Whisk together the vinaigrette.
This is a wonderful, bright, slightly sweet dressing that pairs nicely with a wide variety of delicate summer green salads.
To your bowl, add the drained beans, artichoke hearts, and dressing. Add basil leaves that have been torn.
Tear toasted bread in half. This results in uneven edges that soak up the dressing while still maintaining crispy crusty sections. Alternatively, you may cube the bread with a knife and it will remain somewhat more crusty.
Combine salad ingredients and serve immediately! This is a great one for outdoor dinner gatherings. It’s simple to put together while entertaining guests.