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The bread will start to soften when it's tossed with the vinaigrette. If you make the salad ahead, toss in the bread cubes and cheese just before serving.

Recipe by Cooking Light July 2001


Recipe Summary

6 servings (serving size: 1 2/3 cups salad and 4 teaspoons cheese)


Ingredient Checklist


Instructions Checklist
  • To prepare dressing, combine first 6 ingredients in a small jar; cover tightly, and shake vigorously.

  • Prepare grill.

  • To prepare salad, combine 1 1/2 teaspoons oil and 1 garlic clove in a small bowl. Brush one side of each bread slice with garlic mixture; sprinkle with 1/8 teaspoon black pepper. Grill bread 4 minutes on each side or until golden brown. Cool; cut toast into 1/2-inch cubes.

  • Place the tomatoes, bell peppers, and onion in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 6 minutes on each side or until tender. Remove from basket. Place zucchini and yellow squash in basket. Place basket on grill rack; grill for 6 minutes on each side or until tender. Combine the vegetables; cool.

  • Coarsely chop vegetables; place in a large bowl. Add the dressing, toasted bread cubes, beans, basil, and thyme; toss to coat. Divide salad evenly among 6 plates; sprinkle with cheese. Serve immediately.

Nutrition Facts

240 calories; calories from fat 30%; fat 7.9g; saturated fat 2.3g; mono fat 3.6g; poly fat 1.4g; protein 9.3g; carbohydrates 35.9g; fiber 5g; cholesterol 8mg; iron 3mg; sodium 685mg; calcium 118mg.