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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This delicious salad packs a one-two punch. Full of fresh summer vegetables but still satisfies lunch hour carb craving. Ingredients:
2 to 3 thick slices multi-grain or focaccia bread |
olive oil |
11/2tsp. dried italian seasoning |
1/2 red pepper |
1/2 english cucumber |
1/2 mozzarella ball |
4 oil-packed sun-dried tomatoes |
1 lb. cherry tomatoes(about 2 cups) |
1/4c snipped chives |
1/4c each red-wine vinegar and lve oil |
2 tbs capers,drained |
1/2tsp hot red-chili flakes |
1/2 tsp salt |
generous pinches of granulated sugar |
3 garlic cloves,minced |
Directions:
1. Prehat oven to 450. Brush both sides of bread with oil. Sprinkle with 1/4 tsp Italian seasoning. Cut in big cubes.. You'll need 2 cups.
2. Spread on baking sheet. Toast in oven 5 mins. Stir halfway through. Slice pepper,cucumber and cheese in chunks. Place in large bowl. Sliver sun-dried tomatoes. Add to veggies along with bread,tomatoes and chives.
3. In small bowl,whisk remaining ingredients together. Add freshly ground black pepper. Drizzle most of the dressing over salad and toss to mix. Store in covered container or seal in bag. To give flavors a chance to blend,leave at room temersature for at least 2 hors or refrigerate up to a day. Add remaining dressing just before serving.
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