Ingredients
- 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
Directions
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.
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.
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By deanna1121
on April 24, 2011
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This salad is INCREDIBLE. My husband and I went to Greece for our honeymoon, and eating this salad was like being back there. I made it for the first time last night and am making it again tonight.
By reachamy
Maryland
on February 13, 2011
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Delicious and easy to "pre-chop" and toss together right before serving for pot luck or dinner party! HUGE hit!
By gypsybaker
wellington, FL
on October 04, 2010
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Boy, this salad needs more "play"...its flavor profile is amazing.
I've made it a few times using fig balsamic vinegar and the red wine vinegar. Once I made it using champagne vinegar instead of red and it just wasn't as good. There's something abt. the pairing of the balsamic and red vinegars that produces an almost sweet flavor.
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