A taste of Italy is at hand in this classic bread salad.
cups cubes (3/4 inch) dry French or Italian bread
large yellow bell peppers
large red bell peppers
medium red onion, cut into 1/2-inch thick slices
cup sliced kalamata or black olives
cup julienne (matchstick-cut) fresh basil leaves
oz fresh mozzarella ciliegini (cheese balls), drained, halved
medium plum (Roma) tomatoes, chopped
English (seedless) cucumber, quartered, sliced
cup balsamic vinaigrette dressing
Place bread cubes on shallow trays. Let stand to dry out slightly while making salad.
Heat gas or charcoal grill. Place bell peppers on grill over medium-high heat.Cover grill; cook 15 to 30 minutes, turning occasionally, until peppers are blackened. Place roasted peppers in large bowl; cover with plastic wrap. Let stand 15 to 20 minutes. Peel and seed bell peppers. Cut into bite-size strips.
Place onion slices on grill. Cover grill; cook 3 to 6 minutes, turning once during grilling, until golden on edges and slightly tender. Cut into 1/2-inch pieces.
In large bowl, place cubed bread, grilled pepper strips, grilled onions, olives, basil, cheese, tomatoes and cucumber. Drizzle with dressing, tossing to coat. Serve immediately.
For firmer bread cubes, bake cubes in ungreased 15x10x1-inch pan at 350°F 6 to 8 minutes or until golden brown.
Substitute 1 cup cubed mozzarella cheese for the fresh mozzarella.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.