Salt stress up to 11.5 dSm^-1 impaired wheat growth by reducing shoot dry weight, shoot length, number of tillers, and leaf number per plant. Imposition of salt stress also had adverse effects on flag leaf nitrogen and phosphorous content and membrane stability index percentage, and yield as well as its components (spike length, number of spikelet per spike, grain number per spike, grain weight per spike and 100 grain weight), in addition quality of grains (carbohydrates, protein, phosphorous and potassium percentage). Application of both antioxidants increased significantly all growth and yield characteristics as well as improvement root structure. Moreover, salt induced reduction in growth and yield and its quality ameliorated by exogenously applied antioxidants, in particular, ascorbic acid (AsA) due to increasing all mentioned characters as compared to untreated plants under corresponding salinity level. Anatomically, increasing salinity levels decreased thickness of adventitious root, vascular cylinder, and thickness of either epidermis or metaxylem vessels. Treatment with either ascorbic acid or α-tocopherol at 100 mg/L and their interactions with salinity increased all the above mentioned parameters in both nonsalinized and salinized plants. Ascorbic acid is the most effective in this concern. It could be recommended to spray wheat plants grown under salinity stress with ascorbic or α-tocopherol to overcome destructive effect of salinity after 40 and 50 days from sowing.