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Grilled Bread Salad with Tomatoes & Spicy Greens

France Ruffenach

Servings: 6

The best greens for this salad are something peppery but not too rugged, such as arugula, mizuna, or baby mustard greens. If the greens are long, tear them into 2- to 3- inch pieces.


  • 3 Tbs. dry vermouth
  • 1 tsp. grated lemon zest
  • 1/2 tsp. ground coriander
  • Kosher salt and freshly ground black pepper
  • 1 lb. juicy ripe tomatoes (about 3 medium), cored and cut into 1-inch pieces
  • 4 scallions, white and green parts, thinly sliced on the diagonal
  • 1/4 cup extra-virgin olive oil; more for the bread
  • 10 to 12 oz. day-old crusty country bread (not sourdough)
  • 1 clove garlic, cut in half crosswise
  • 1 cup basil leaves, torn
  • 2 cups spicy greens, such as arugula, mizuna, or baby mustard greens
  • 1/4 cup pine nuts, lightly toasted

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 270
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 490
  • Carbohydrates (g): 30
  • Fiber (g): 5
  • Protein (g): 7


  • In a medium bowl, stir together the vermouth, lemon zest, coriander, and 1/2 tsp. salt. Add the tomatoes and scallions. Stir in the olive oil and set aside for up to an hour.
  • If you’re making this salad without the rest of the menu, prepare a charcoal grill so it’s medium-hot or heat a gas grill to medium-high. If you’re cooking the steak, use the same fire to grill the bread.
  • Cut the crust off the bread; don’t worry about removing all of it, just the heaviest, chewiest parts. Cut the loaf lengthwise into 3/4-inch slices. Brush the slices lightly with olive oil and grill them around the perimeter of the fire until uniformly golden, about 4 min. per side. Avoid charring the edges as best you can. Remove the bread and rub all sides with the cut face of the garlic.
  • To assemble the salad, tear or chop the bread into 3/4-inch pieces and put them in a large salad bowl. Add the basil and greens and then the seasoned tomato scallion mixture. Toss gently with a large spoon to combine. Season with salt and a few generous grinds of black pepper. Add the pine nuts, toss, and serve.  


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Reviews (2 reviews)

  • litlfilly | 05/23/2020

    So many variations exist on this classic, but Molly Stevens nailed it again. I have made this dozens of times. The vermouth is an excellent touch!

  • lynnalexandra | 09/10/2013

    My first - and favorite bread salad. This is so perfectly balanced, I can't stop noshing on it all day. Terrific recipe just as is. I used arugula and followed it exactly.

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