Chop Chop Bread Salad (Guy Fieri) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
3 (1-inch thick) slices from an 8 by 4-inch sourdough round |
4 tablespoons extra-virgin olive oil |
sea salt and freshly cracked black pepper |
1/2 cup halved grape tomatoes |
3 tablespoons diced red bell pepper |
1/2 cup peeled, seeds removed, and diced english cucumber |
1 tablespoon minced garlic |
1 tablespoon capers |
2 teaspoons freshly chopped italian parsley leaves |
3 tablespoons freshly julienned basil leaves |
1 1/2 tablespoons balsamic vinegar |
1 1/2 tablespoons red wine vinegar |
1/4 cup goat cheese, crumbled |
1 avocado, cut in half, pitted and flesh diced |
Directions:
1. Preheat a grill or grill pan to high. Drizzle both sides of bread with 3 tablespoons oil and season with salt and pepper. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes. Remove from grill, set aside to cool.
2. In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again. Let sit for 15 to 20 minutes in the refrigerator. When ready to serve, cut bread into 1-inch cubes and toss gently with the vegetables. Gently fold in goat cheese and avocado and adjust seasoning, if necessary.
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