Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad

(originally made 7/2010)

Another simple recipe to take advantage of wonderful in season produce!   After running errands in the heat all morning, nothing sounded better for lunch than an easy-to-throw-together salad.    I followed the recipe to a T, except for the basil, which I had when I made Grilled Zucchini Rolls earlier in the week but has since disappeared...   I had to use dried, so I mixed it in with the dressing ingredients.   

Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices day-old country-style bread -- (1-ounce)
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 - used dried
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
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.

Yield: 6 servings (serving size: 1 2/3 cups)

Nutritional Information
Fat:9.7g (sat 1.3g,mono 6.6g,poly 1g)

Cooking Light, JUNE 2010


Popular posts from this blog

Chocolate Chip Cookie Cake

Grilled Potato Skins

Grilled Apple Tossed Salad