Rating: 4.5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Summer's freshest veggies combine in a colorful side-dish salad. Toss in grilled shrimp or chicken for an easy one-dish dinner.

Recipe by Cooking Light June 2010

Gallery

Credit: Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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.

Chef'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.

Nutrition Facts

178 calories; fat 9.7g; saturated fat 1.3g; mono fat 6.6g; poly fat 1g; protein 3.5g; carbohydrates 19.5g; fiber 3.1g; iron 1.6mg; sodium 237mg; calcium 43mg.
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