Chop Chop Bread Salad

Ingredients

• 1  avocado diced pitted cut in half, and flesh
• 1.5 tablespoons balsamic vinegar 
• 3 tablespoons freshly basil leaves julienned
• 1 tablespoon capers 
• 1 tablespoon garlic minced
• 0.3 cup goat cheese crumbled
• 0.5 cup grape tomatoes halved
• 4 tablespoons olive oil extra-virgin
• 2 teaspoons freshly parsley leaves italian chopped
• 3 tablespoons bell pepper diced red
• 1.5 tablespoons red wine vinegar 
• 3 slices from an 8 by 4-inch sourdough round ()
• 4 servings sea salt and freshly cracked pepper black

Equipment

• bowl
• grill
• grill pan

Directions

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. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes.
3. Remove from grill, set aside to cool.
4. In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil.
5. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again.
6. 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.