Croutons on the Grill

Once grilled, pull the croutons off the skewers and toss into your salad. Alternatively, plate up salads individually and lay the croutons, still on their skewers, along one side of each plate.


  • 1 loaf crusty bread , such as levain, Italian, baguette, or batard
  • Olive oil
  • Salt
  • Metal or wooden skewers


  1. Cut 1 to 1 1/2-inch slices from the bread. Cut slices into 1 to 1 1/2-inch cubes, cutting as many as you will need for your crowd, figuring 5 to 6 croutons per person. (Make more than you need because hands large and small will wander by and nab them before you get them onto your salad.)
  2. Put the bread into a medium bowl and drizzle lightly with olive oil. Add a pinch or two of salt and toss well. Taste to see if it's plenty salty and lightly oiled. If not, add more, as needed.
  3. Thread 5 to 6 cubes of bread onto each skewer and grill until lightly browned on each side.
  4. Let cool for a few minutes before tossing with your salad.