Chop Chop Bread Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  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.
  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.