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Grilled Lebanese Salad

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Test Kitchen Approved
Total Time

Prep: 30 min. Grill: 10 min.

Makes

13 servings

Updated: Oct. 28, 2023
Amazingly, even our kids eat their greens, herbs and garden veggies when they’re prepared this way. Fresh and healthy never tasted more delicious. —Trisha Kruse, Eagle, Idaho
Grilled Lebanese Salad
Grilled Lebanese Salad Recipe photo by Taste of Home
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Ingredients

  • 8 plum tomatoes
  • 1/2 pound whole fresh mushrooms
  • 2 medium red onions
  • 2 medium green peppers
  • 6 tablespoons olive oil, divided
  • 1/2 teaspoon garlic salt
  • 4 cups cubed French bread (3/4-in. cubes)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium cucumber, peeled, seeded and sliced
  • 1/2 cup fresh basil leaves, thinly sliced
  • 3 tablespoons balsamic vinegar

Directions

  1. 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 1-2 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.
Grill Wok
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.

Nutrition Facts

3/4 cup: 113 calories, 7g fat (1g saturated fat), 0 cholesterol, 239mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.