Best Grilled Tomato Onion And Bread Salad Recipes

Grilled Tomato, Onion, and Bread Salad image

Provided by lstevenson

Categories Side Dish

Time 43m

Yield 8

Number Of Ingredients 10

2 red onions, sliced 1/2 inch thick
8 plum (Roma) tomatoes, cored
4 tablespoons olive oil, divided
4 cups cubed Italian bread
2 teaspoons dried thyme leaves
salt and pepper to taste
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices
½ cup shredded fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil

Steps:

Preheat an outdoor grill for medium-high heat.
Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers.
Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.

Nutrition Facts : Calories 167.6 calories, Carbohydrate 15.7 g, Fat 11 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 127 mg, Sugar 3.5 g

GRILLED TOMATO, ONION, AND BREAD SALAD image

Number Of Ingredients 9

1 recipe - 2 onion, sliced 1/2 inch thick
1 recipe - 8 plum/Roma tomatoes, cored
6 tablespoons (divided) olive oil
4 cups Italian bread, cubed
2 teaspoons dried thyme leaves
1 recipe (to taste) salt and pepper
1 recipe - 1 cucumber, peeled, halved lengthwise, seeded and sliced 1/2 inch thick
1/2 cup fresh basil, shredded
3 tablespoons red wine vinegar

Steps:

Preheat an outdoor grill for medium-high heat.
Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well.
Skewer the bread cubes with metal skewers. Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil.
Whisk the vinegar together with the remaining 2 tablespoons of olive oil to make a dressing. Pour over the salad, and toss to coat.