Chop Chop Bread Salad

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Cinnamon Roll Bread Pudding

  • Spiced Venison with Parsnip Puree and Parsley Oil


  • 3 (1-inch thick) slices from an 8 by 4-inch sourdough round
  • 4 tablespoons extra-virgin olive oil
  • Sea salt and freshly cracked black pepper
  • 1/2 cup halved grape tomatoes
  • 3 tablespoons diced red bell pepper
  • 1/2 cup peeled, seeds removed, and diced English cucumber
  • 1 tablespoon minced garlic
  • 1 tablespoon capers
  • 2 teaspoons freshly chopped Italian parsley leaves
  • 3 tablespoons freshly julienned basil leaves
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 cup goat cheese, crumbled
  • 1 avocado, cut in half, pitted and flesh diced


Step 1

Preheat a grill or grill pan to high. Drizzle both sides of bread with 3 tablespoons oil and season with salt and pepper. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes. Remove from grill, set aside to cool.

Step 2

In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again. Let sit for 15 to 20 minutes in the refrigerator. When ready to serve, cut bread into 1-inch cubes and toss gently with the vegetables. Gently fold in goat cheese and avocado and adjust seasoning, if necessary.

Leave a Reply

Your email address will not be published. Required fields are marked *