Grilled Salad
And why I’m considering making bread mandatory in all salads in the Pypers Kitchen.
Grilled Salad sounds a bit like an oxymoron doesn’t it? Kind of like Bread Salad? I mean, what immediately comes to mind when you hear the word “salad”? For me it’s a big bowl of lettuce and that’s pretty much it. That’s the visual. But that is so not the reality.
As much as I actually do enjoy a big bowl of lettuce, I prefer my salads loaded with interesting textures and flavours. This one fits that bill so perfectly. Loads of garden fresh summer vegetables, chewy grilled bread, peppery arugula, a bunch of briny, salty things and a zingy, zippy dressing. When I say I could live on this grilled salad all summer long I am not exaggerating.
My goal in creating this salad was simple – minimize summer time spend in the kitchen and do not turn the oven on. So while a bread salad usually requires a good oven toasting of the bread, we’re going to move that step to the outside and do it on the grill. In my house that also means assigning this job to my husband which is even less work for me and perhaps that was my true goal.
This salad even has me considering adding bread to all salads from now on. If you haven’t tried it now is the time to start. Seriously, name on thing that isn’t made better by adding bread. I’ll wait.
Making sure your bread is nice and toasty ensures it retains some crunch. Some of it will be crispy, some a bit chewy, and some will soak up all the delicious dressing. It’s a true flavour explosion.
Does this salad keep well? Sadly, not really. If you want to make it ahead I recommend packing the bread separately and adding it in right before serving. Or put on your stretchy pants, do your best salad eating work and polish it off.
Bread – I really like Ciabatta bread in this grilled salad because it’s got a good amount of chew. A larger loaf or buns work equally well.
Peppers – any sweet pepper will work. I like to grill the peppers a little as well, not so much that it completely softens them, but just to give them a little char.
Tomatoes – any variety works, but use the best ones you can find.
Red Onion – I feel strongly about soaking the red onion to remove a bit of the bite. I feel like it can be overwhelming if you don’t.
Capers, Olives, Pepperoncini – adding in some briny, pickly things is a non-negotiable for me. But if you prefer green olives, or pickled beans, or banana peppers then you go for it.
Grilled Salad Recipe Variations:
Cheese Version – Add a heaped cup of mini bocconcini or torn fresh mozzarella to the salad.
Blue Cheese Version – add 1/2 cup crumbled blue cheese to the salad along with 4 sliced of cooked and chopped bacon. I like to swap out the basil for parsley.
Grilled Romaine Version – omit the arugula. Cut one head of romaine in half, drizzle it with oil and season with S&P. Grill the bread, on the cut side, for 3-4 minutes, then chop the lettuce and toss with the salad.
A little veg prep that is optional, but highly recommended, makes a big impact in this salad. I like to chop my tomatoes and let them sit with a little spinkle of salt while I get everything else ready. It really brings out their flavour. I also like to tone down the flavour of the onions a bit by giving them a little soak in cold water. I find their bite can be a bit much, and this really tones that down.
The grilling part of this grilled salad comes next, and you can do this on your outdoor grill or an indoor grill pan. Give the bread a good drizzle of extra virgin olive oil and a good sprinkle of salt and pepper. Grill both sides until it’s lightly crisped and hopefully has some fancy looking grill marks. Repeat this exact process with the peppers, grilling just until lightly charred and softened, but don’t cook them until completely soft. You want them to retain some texture.
Now whisk up your dressing and prep all the additional vegetables. Add everything to a bowl, pour over the dressing and toss well.
Add the sliced basil and lightly toss again.
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If you like this Grilled Salad Recipe let me know what you think in the comments below and please find and follow me on Social Media!
Grilled Salad
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
Comments
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