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Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 6 servings (serving size: 1 2/3 cups)
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

Nutrition Information

  • calories 178
  • fat 9.7 g
  • satfat 1.3 g
  • monofat 6.6 g
  • polyfat 1 g
  • protein 3.5 g
  • carbohydrate 19.5 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 237 mg
  • calcium 43 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.