Chop Chop Bread Salad

• 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.
2. Drizzle both sides of bread with 3 tablespoons oil and season with salt and pepper.
3. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes.
4. Remove from grill, set aside to cool.
5. In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil.
6. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper.
7. Toss again.
8. Let sit for 15 to 20 minutes in the refrigerator.
9. When ready to serve, cut bread into 1-inch cubes and toss gently with the vegetables.
10. Gently fold in goat cheese and avocado and adjust seasoning, if necessary.

sourdough round, extravirgin olive oil, salt, halved grape tomatoes, red bell pepper, cucumber, garlic, capers, italian parsley, freshly julienned basil leaves, balsamic vinegar, red wine vinegar, goat cheese, avocado

Taken from www.foodnetwork.com/recipes/guy-fieri/chop-chop-bread-salad-recipe.html (may not work)