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Grilled Bread Salad with Grilled Figs

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Recipe

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Yield

6 servings

Prep

12 min

Cook

12 min

Ready

28 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
For the dressing
1 tablespoon lemon juice
fresh
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½ cup olive oil
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¼ cup balsamic vinegar
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1 tablespoon garlic
minced
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1 x salt
to taste
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1 x black pepper
freshly cracked to taste
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For the salad
1 loaf bread
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6 each figs
fresh, halved
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1 tablespoon olive oil
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1 x salt
to taste
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1 x black pepper
freshly cracked to taste
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1 each red onion
peeled and diced large
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10 each basil
leaves, cut into long thin strips
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2 tablespoons parsley leaves
fresh roughly chopped
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2 each sweet red bell peppers
diced large
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Ingredients

Amount Measure Ingredient Features
For the dressing:
15 ml lemon juice
fresh
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118 ml olive oil
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59 ml balsamic vinegar
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15 ml garlic
minced
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1 x salt
to taste
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1 x black pepper
freshly cracked to taste
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For the salad:
1 loaf bread
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6 each figs
fresh, halved
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15 ml olive oil
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1 x salt
to taste
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1 x black pepper
freshly cracked to taste
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1 each red onion
peeled and diced large
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1E+1 each basil
leaves, cut into long thin strips
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3E+1 ml parsley leaves
fresh roughly chopped
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2 each sweet red bell peppers
diced large
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Directions

Make the dressing:

In a small bowl, combine all the ingredients, whisk together well and set aside.

Cut the loaf of bread in half lengthwise, and place on the grill around the edge of a medium-hot fire, where the heat is low, and cook until browned, 5 minutes per side.

Don't be impatient-toast the bread slowly on both sides so it dries out and becomes more crusty, which will allow it to absorb some of the dressing without becoming soggy right away.

When the bread is well toasted, remove from the grill and cut it into medium-sized chunks.

You should have 5 cups.

Meanwhile, place the figs in a small bowl with the oil and salt and pepper to taste and toss well.

Place the figs on the grill, cut side down, over the medium-hot fire and cook, turning once or twice, until browned, 2 to 3 minutes.

In a large bowl, combine the toasted bread and grilled figs with the onion, basil, parsley, and roasted red peppers.

Stir the dressing well, pour just enough into the bowl to moisten the ingredients, and toss well.

Season to taste with salt and pepper, allow to set about 10 minutes so the bread absorbs some of the dressing, toss again, and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 25273% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 28% Vitamin C 95%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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