Grilled Bread Salad
Serve as a main dish salad.

Servings: 6 - about 1 2/3 cups

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
3 tablespoons

Prepare grill to medium-high heat.

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.

Per Serving (about 1 2/3 cups): 181 Calories; 8g Fat (39.6% calories from fat); 4g Protein; 26g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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