Grilled Sourdough Bread Salad

California Olive Committee
  • Yield: 4 servings


1pound Plum tomatoes, halved and seeded
4ounces leeks, white part only, halved lenghthwise
1 1/2tablespoons olive oil, divided
1teaspoon garlic, chopped
1teaspoon rosemary
1/2teaspoon kosher salt
1/4teaspoon coarsely ground black pepper
2teaspoons balsamic vinegar
1teaspoon red wine vinegar
1/2teaspoon chopped orange zest
8ounces sourdough bread, crust removed, diced (1 1/2-inches), toasted
1cup California Black Ripe Olives, halved
1ounce arugula
1/2cup shaved dry jack cheese or parmesan


  1. In a large mixing bowl, toss tomatoes and leeks with 1 teaspoon olive oil, garlic, rosemary, salt and pepper. Grill tomatoes and leeks over medium-high heat for 1-2 minutes per side until lightly charred. Transfer to a clean cutting board until cool to the touch. Discard tomato skins and dice tomatoes and leeks into 3/4-inch pieces and return to original mixing bowl. Whisk in remaining olive oil, balsamic vinegar, red wine vinegar and orange zest. Loosely cover, refrigerate and set aside to cool completely. When vegetables have cooled, toss in bread cubes, olives, arugula and dry jack cheese. Serve immediately.

Recipe courtesy of California Olive Committee