Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad

Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad Recipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
Summer's freshest veggies combine in a colorful side-dish salad. Toss in grilled shrimp or chicken for an easy one-dish dinner.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

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.

Joanne Weir,

Cooking Light

June 2010
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