Chop Chop Bread Salad
This vibrant bread salad features grilled sourdough tossed with a medley of fresh tomatoes, peppers, cucumber, and aromatic herbs, all dressed in a zesty double-vinegar vinaigrette. Chilled to perfection, it's finished with creamy goat cheese and ripe avocado, offering a delightful balance of textures and bright flavors. An easy and refreshing dish perfect for a light meal or side.
Equipment
- 1 Grill or Grill Pan
- 1 Large Mixing Bowl
- 1 Tongs For handling bread on grill
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 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
Instructions
- 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.
Notes
To achieve the best results, ensure your grill or grill pan is adequately preheated for uniform marking and crispness on the sourdough without burning. The bread should be nicely toasted on the exterior while retaining a slight chew. Chilling the vegetable mixture is crucial; it allows the vinegars and herbs to marinate the vegetables thoroughly, deepening the flavors and creating a more harmonious salad. When adding the goat cheese and avocado, do so gently just before serving to maintain their integrity and creamy texture, preventing them from becoming mushy. Taste and adjust seasoning at the very end, as the flavors will concentrate during chilling.