4 cups sourdough bread cubes
4 tomatoes, cored, seeded, cut into ½-inch chunks
1 small cucumber, peeled, seeded, cut into chunks
½ cup thinly sliced red onion
1 clove garlic, minced
2 tablespoons red wine vinegar
¼ teaspoon salt
¼ teaspoon coarsely ground pepper
10 fresh basil leaves, julienned
6 tablespoons extra-virgin olive oil, divided
½ cup Peloponnese Flame Roasted Sweet Peppers
Heat oven to 400°F.
In bowl, toss together bread cubes and 2 tablespoons oil. Spread on shallow baking pan. Bake 8–10 minutes or until lightly toasted and slightly dry. Cool.
Meanwhile, prepare grill. Grill chicken breasts according to package directions. Cool; slice thinly.
In large bowl, combine tomatoes, cucumber, onion, roasted peppers and garlic.
Add chicken and bread cubes; toss well.
In small bowl, combine remaining ¼ cup oil, the vinegar, salt and black pepper; add to salad.
Toss to mix. Sprinkle with basil. Serve immediately.