Grilled Lebanese Salad


Grilled Lebanese Salad


  • 8 Tomatoes.
  • ½ Pound Fresh Mushrooms
  • 2 Medium Red Onions
  • 2 Medium Green Peppers
  • 6 Tablespoons Olive Oil
  • 1/2 Teaspoon Garlic Salt
  • 4 Cups Cubed Anny's Bread Factory's Mezonos Bread (3/4-in. Cubes)
  • 2 Teaspoons Dried Thyme
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon of Powdered Garlic
  • 1 Medium Cucumber, Peeled, Seeded and Sliced
  • 1/2 Cup Fresh Basil Leaves, Thinly Sliced
  • 3 Tablespoons Balsamic Vinegar


  • Cut tomatoes and mushrooms in half. Cut onions and peppers into thick slices.
  • In a large bowl coat the veggies with 4 tablespoons of oil and sprinkle with salt and garlic.
  • Place bread cubes in another large bowl. Drizzle with remaining oil. Sprinkle with thyme, oregano, salt and pepper; toss to coat.
  • Transfer vegetables to a grill wok. 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.
  • 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.
  • Enjoy.
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