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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