Grilled Bread Salad

Looking for a tasty side dish? Then try classic veggie salad and grilled bread in a new way – a distinctive meal. MORE+ LESS-

By Betty Crocker Kitchens

December 1, 2010

cucumber, seeded, diced

1/2

red bell pepper, diced

1/2

green bell pepper, diced

1/2

cup chopped red onion

1/2

cup chopped pitted kalamata or ripe olives

1/4

cup chopped fresh basil leaves

1/2

cup red wine vinaigrette dressing

slices (1/2 inch thick) round sourdough bread

clove garlic, halved

tablespoons extra-virgin olive oil

cup mixed baby greens

cup baby spinach leaves

cup shredded Parmesan cheese (1 oz)

Hide Images

1

Heat gas or charcoal grill. In large bowl, mix cucumber, bell peppers, onion, olives, basil and dressing. Set aside.
2

Rub both sides of each slice of bread with cut side of garlic clove; brush both sides of each with oil. Discard garlic.
3

Place bread slices on grill over medium heat. Cook 4 to 6 minutes, turning once, until golden brown. Remove bread from grill. Cut into 1/2-inch cubes.
4

Add greens, spinach and toasted bread cubes to salad mixture; toss to combine. Sprinkle with cheese.