Tomato and Vegetable Grilled Bread Salad Recipe

Tomato and Vegetable Grilled Bread Salad Recipe

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



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
  • cupolive 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


Double Tomato Dressing:

  1. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, mint, basil, honey, kalamata olives, garlic, and sea salt.

  2. Gently fold in the sun-dried tomatoes and cherry tomatoes.

  3. Let it sit at room temperature.

Stacked Salad:

  1. Heat a gas grill to high and while heating, place the whole red bell peppers on the grate.

  2. 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.

  3. Transfer the peppers to a bowl and cover tightly with saran wrap or foil.

  4. Let cool for 10 to 20 minutes.

  5. Use fingers to peel the skin away from the peppers.

  6. Cut the peppers lengthwise in the direction of the stem, then gently remove and discard the seeds without rinsing.

  7. Cut the two pieces in half lengthwise again for a total of 8 strips.

  8. Reduce the grill heat to medium.

  9. Trim off the ends of the zucchini and and cut them crosswise through the middle.

  10. Stand one piece on end on the cutting board, and trim a sliver from two opposite sides.

  11. Cut down through the zucchini at ¼-inch intervals to yield 4 or 5 slices per zucchini half.

  12. Repeat with the remaining pieces, then brush them generously on both sides with olive oil and sprinkle with salt.

  13. Generously brush the slices of bread with olive oil on both sides, then sprinkle with salt.

  14. Arrange the bread slices and zucchini pieces in a single layer on the grill, then close the lid.

  15. Grill the bread for 1 to 2 minutes per side until golden brown.

  16. 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.

  17. Transfer the zucchini to a plate, then cover loosely to retain heat.

  18. Rub the grilled bread on both sides with the garlic clove.

  19. Divide the arugula leaves among four plates and scatter them loosely.

  20. Sprinkle about ⅓ of the herbs over the lettuce.

  21. Top the lettuce with a bread slice in the center of each plate.

  22. Top each bread slice with two or three slices of zucchini, arranging them at a slight diagonal.

  23. Sprinkle half the goat cheese over the zucchini.

  24. Cover with a piece of roasted red pepper at a slight diagonal, then top with another sprinkle of herbs and the remaining goat cheese.

  25. Top with the last pieces of zucchini, then the last pieces of roasted peppers and tomato slices.

  26. Spoon an equal amount of the tomato dressing around and over each of the sandwiches.

  27. Top with any remaining herb, serve, and enjoy!


  • 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
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