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.
Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
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.
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This recipe seemed too simple to receive 5 stars from all the reviewers but it was true! My husband immediately said this was a keeper. I made the salad exactly to the recipe except I subbed cibatta for the country bread. I paired the salad with grilled chicken with a simple rub. This will be on the weekly rotation!
Yummy! I loved the bread in this recipe! With all the veggies in our garden I will be making this a few more times this late summer. The only thing I did differently was add a little EEVO to the veggies and grilled them in a grill basket except the cucumber which I added last.
I love this salad. It is so fresh and summery and good for you too. I used rosemary olive oil bread and it was amazing. Grilling the bread really adds to the flavor. I have made this several times. This and a grilled steak make a perfect dinner.