Tested till perfect Grilled Bruschetta Salad
Grilled Bruschetta Salad
Photography by Matthew Kimura

Grilled Bruschetta Salad

This salad highlights the wonderful, fresh flavours of summer. Use a sourdough type of bread with a sturdy texture so that the croutons hold their shape as they absorb the dressing.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2tomatotomatoes
  • 1/2 cup 1/2cupshredded fresh basil
  • 1/4 cup 1/4cupchopped seeded peeled cucumbercucumbers
  • 2 tbsp 2tbspminced spanish onionspanish onions
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 3 tbsp 3tbspbalsamic vinegar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1clove garliccloves of garlic, minced

Bread Cubes:

  • 1 tbsp 1tbspextra-virgin olive oil
  • 3 3cloves garlic, minced
  • 3 thick (3/4 inch/2 cm) slices 3thick (3/4 inch/2 cm) slicessourdough bread, (preferably Italian)
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Bread Cubes: Stir together oil and garlic; brush over both sides of bread. Place on greased grill over medium heat; close lid and cook, turning once, for about 6 minutes or until bread is crisp and golden. Cut into bite-size pieces. Let cool.

Cut each tomato into 12 wedges; place in salad bowl. Add basil, cucumber, onion and bread cubes. Whisk together olive oil, vinegar, salt, pepper and garlic; pour over salad and toss gently to coat.

Nutritional Information Per serving: about

cal 251 pro 4g total fat 17g sat. fat 2g
carb 21g fibre 1g chol 0mg sodium 316mg

% RDI:

calcium 2 iron 9 vit A 4 vit C 22
folate 10
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