• 13servings
  • 40minutes
  • 113calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 plum tomatoes

  2. 1/2 pound whole fresh mushrooms

  3. 2 medium red onions

  4. 2 medium green peppers

  5. 6 tablespoons olive oil, divided

  6. 1/2 teaspoon garlic salt

  7. 4 cups cubed French bread (3/4-in. cubes)

  8. 2 teaspoons dried thyme

  9. 1 teaspoon dried oregano

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon pepper

  12. 1 medium cucumber, peeled, seeded and sliced

  13. 1/2 cup fresh basil leaves, thinly sliced

  14. 3 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Grilled Lebanese Salad Recipe photo by Taste of Home Cut tomatoes and mushrooms in half; place in a large bowl. Cut onions and peppers into 1/2-in.-thick slices; add to bowl. Drizzle with 4 tablespoons oil and sprinkle with garlic salt; toss to coat.

  2. Place bread cubes in another large bowl. Drizzle with remaining oil. Sprinkle with thyme, oregano, salt and pepper; toss to coat. Thread on metal or soaked wooden skewers.

  3. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Grill bread cubes, covered, over medium heat for 1 to 2 minutes or until toasted, turning occasionally.

  4. Coarsely chop the tomatoes, onions and peppers; place in a large bowl. Add the mushrooms, bread cubes, cucumber and basil; drizzle with vinegar and gently toss to coat. Yield: 13 servings (3/4 cup each).

  5. FYI: Use Trailer: Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.


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