How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Bread Salad with Peppers and Tomatoes?

You need 9 ingredients. The key ingredients include: 4 large day-old lavash or other large flatbreads, 4 large heirloom tomatoes, diced, 1/2 cup mixed hot and mild red and yellow marinated peppers (such as Peppadew), drained and chopped, 1 cup parsley leaves, roughly chopped, and more.

Is Grilled Bread Salad with Peppers and Tomatoes suitable as salads?

Yes, Grilled Bread Salad with Peppers and Tomatoes falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Grilled Bread Salad with Peppers and Tomatoes?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Bread Salad with Peppers and Tomatoes Recipe

Name: Grilled Bread Salad with Peppers and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large day-old lavash or other large flatbreads; 4 large heirloom tomatoes, diced; 1/2 cup mixed hot and mild red and yellow marinated peppers (such as Peppadew), drained and chopped; 1 cup parsley leaves, roughly chopped; 4 large green onions, green and light green parts only, sliced; Kosher salt and freshly ground black pepper; 1/3 cup olive oil; 1/4 cup red wine vinegar; 6 ounces arugula

Grilled Bread Salad with Peppers and Tomatoes – a delicious recipe with flatbreads, heirloom tomatoes, peppers, parsley, green onions, Kosher salt. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

4 large day-old lavash or other large flatbreads
4 large heirloom tomatoes, diced
1/2 cup mixed hot and mild red and yellow marinated peppers (such as Peppadew), drained and chopped
1 cup parsley leaves, roughly chopped
4 large green onions, green and light green parts only, sliced
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1/4 cup red wine vinegar
6 ounces arugula

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Quick Info

Servings
4 servings
Calories
268 kcal
Category
Salads

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