Grilled Bread and Tomato Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This grilled bread and tomato salad is a sophisticated, smoky take on the traditional Italian panzanella. By lightly charring meaty, sun-ripened tomatoes and garlic-buttered bread on the grill, you unlock a depth of flavour that elevates these simple ingredients into something truly special. The combination of fragrant basil and tarragon provides a fresh, herbal lift that cuts through the richness of the fruity olive oil and balsamic vinegar.
As a versatile vegetarian dish, this salad makes an excellent starter for a summer dinner party or a substantial side for any alfresco lunch. Using day-old bread ensures the cubes maintain their structure, soaking up the tomato juices and dressing without becoming soggy. It is a wonderful way to celebrate seasonal produce while keeping preparation time to a minimum.
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Ingredients for Grilled Bread and Tomato Salad
110g (1 stick) unsalted butter
2 garlic cloves, minced
230g day-old Italian bread, cut into 3/4-inch-thick slices
6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
40g minced red onion
80ml fruity extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/2 teaspoons kosher salt
7 or 8 grindings black pepper
How to make Grilled Bread and Tomato Salad
Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of colour. Remove from the heat and brush this mixture on both sides of each slice of bread.
Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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