Bell Pepper, Tomato, Cucumber, and Grilled Bread Sald

from Cooking Light

4 1 oz slices day-old country-style bread
4 C coarsely chopped tomatoes (about 1.5 lbs)
1 cup finely chopped red onion
3/4 C chopped yellow bell pepper
3/4 C chopped orange bell pepper
1/2 C torn fresh basil leaves
1 English cucumber, peeled and coarsely chopped
1/4 C red wine vinegar
1/2 t freshly ground black pepper
1/4 t salt
2 garlic clvoes, minced
1/4 C extra-virgin olive oil

1. Prepare grill to med-high heat.
2. Place bread slices on grill rack; grill 1 min on each side or until golden brown with grill marks. Remove from grill; tear into 1 inch pieces.
3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat. Cover and chill 20 minutes before serving.

Yield: 6 servings.