I love a good bread salad. It is so easy to bump it up to a one-dish meal by adding some grilled chicken or tuna. Bread salads can have whatever you desire in them but they typically include tomato and cucumber as a base. This particular one was made up of what I had available in the house and it made a great side to my Grilled Marinated Salmon. The great thing about using grilled bread in place of croutons is that they absorb the juices of the salad without getting all mushy.
Tomato Cucumber Bread Salad
1 cucumber, cut*
3 tomatoes, cut*
1 can garbanzo beans, drained and rinsed
8 oz. feta cheese, crumbled
1 cup fresh basil leaves, cut
1 baguette or ciabatta roll
EVOO and Balsamic Vinegar
salt and pepper
Extra Salad Ingredients you may like: red onion, sliced; black olives
1. Preheat grill to medium heat and split roll in half. Drizzle cut sides with EVOO and grill cut side down, covered, until crispy (about 5 minutes). Cut bread into 1-inch pieces and set aside.
2. Cut cucumber and tomatoes. *Slice into thick 1/2 inch slices and then cut into fourths, creating large 1-inch pieces.
3. Place cucumber, tomato, garbanzo, feta, and basil (and any other ingredients you choose) into a large bowl and toss with about 3 T EVOO and 1-2 T balsamic vinegar. Salt and pepper to taste.
4. Fold in the bread pieces and serve.
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