Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Summer's freshest veggies combine in a colorful side-dish salad. Toss in grilled shrimp or chicken for an easy one-dish dinner. Ingredients:
4 (1-ounce) slices day-old country-style bread |
4 cups coarsely chopped tomatoes (about 1 1/2 pounds) |
1 cup finely chopped red onion |
3/4 cup chopped yellow bell pepper |
3/4 cup chopped orange bell pepper |
1/2 cup torn fresh basil leaves |
1 english cucumber, peeled and coarsely chopped |
1/4 cup red wine vinegar |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
2 garlic cloves, minced |
1/4 cup extra-virgin olive oil |
Directions:
1. Prepare grill to medium-high heat.
2. Place bread slices on grill rack; grill 1 minute on each side or until golden brown with grill marks. Remove from grill; tear bread into 1-inch pieces.
3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat. Cover and chill 20 minutes before serving.
|
|