Grilled Bread Salad with Tomatoes and Parmigiano

Name: Grilled Bread Salad with Tomatoes and Parmigiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1-inch-thick) slices rustic bread (about half of a 1-pound loaf); 1/4 cup extra-virgin olive oil, more as needed; 1 clove garlic, cut in half; Kosher salt and freshly ground black pepper; 2 tablespoons balsamic vinegar, more as needed; 1 small shallot, minced; 5 medium tomatoes, cut into chunks (about 1 3/4 pounds); 8 large basil leaves, torn into pieces; 1 1/2-inch chunk Parmigiano-Reggiano (about 1 ounce); 1 cup lightly packed baby arugula

Servings: persons

1
Prepare a medium-hot gas or charcoal grill.
2
Brush the bread with 2 tablespoons of the olive oil and grill until golden on both sides, about 4 minutes total.
3
Rub the cut side of the garlic lightly across both sides of the bread and sprinkle lightly with salt.
4
Let cool slightly, then tear into bite-size chunks.
5
Combine the vinegar, shallot, remaining 2 tablespoons olive oil, a few good pinches of salt, and a few grinds of black pepper in a medium bowl.
6
Add the tomatoes and basil leaves and toss gently to coat.
7
Add the bread, toss gently again (use your hands for best results), and set aside for at least 10 minutes.
8
Meanwhile, use a vegetable peeler to make shards out of the Parmigiano.
9
When youre ready to serve, toss in the arugula and about two-thirds of the Parmigiano.
10
Taste the salad and add more salt, vinegar, or olive oil as needed.
11
Garnish with the remaining Parmigiano and lots of black pepper.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 (1-inch-thick) slices rustic bread (about half of a 1-pound loaf), 1/4 cup extra-virgin olive oil, more as needed, 1 clove garlic, cut in half, Kosher salt and freshly ground black pepper, and more.

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

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

That's it — enjoy your meal!