Chop Chop Bread Salad Recipe

Name: Chop Chop Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chop Chop Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chop Chop Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions