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

Jim Denevan of Outstanding in the Field prepares this salad to showcase specialty varieties of vegetables. In spring, halved cherry tomatoes are your best bet. In summer, heirloom variety beefsteak tomatoes work well.

Jim Denevan, Outstanding in the Field
Recipe by Cooking Light April 2009


Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

10 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.

  • Preheat broiler.

  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel; cut into 1-inch pieces.

  • Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 4 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.

  • Let stand 20 minutes or just until bread begins to soften. Sprinkle with basil.

Nutrition Facts

136 calories; fat 6.8g; saturated fat 1g; mono fat 4.8g; poly fat 0.8g; protein 3.5g; carbohydrates 16.6g; fiber 1.7g; cholesterol 2mg; iron 1.2mg; sodium 349mg; calcium 17mg.