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When you first make this it may seem a little dry, but don't be tempted to add more dressing. If your tomatoes are really ripe they'll start to release moisture into the salad over time; just keep tossing every 20 minutes. This recipe was written by the Healthline Editorial Team: —Healthline
- 3/4 of a loaf of day-old crusty, rustic bread, cut into 1-inch thick slices
- 2 large tomatoes (about 1 pound), trimmed and cut in half
- 1 large red bell pepper, halved and seeds removed
- 1 large green bell pepper, halved and seeded
- 1 large red onion, sliced into large rings
- 1/4 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 3 tablespoons water or vegetable stock
- 1 tablespoon capers, rinsed
- 4 4 oz. boneless, skinless chicken breasts
- 1/2 bunch fresh basil leaves, shredded (about 1/4 cup)
- freshly cracked black pepper and kosher salt, to taste
- Prepare grill for medium-high direct heat. Place bread slices on grate and grill 1 to 2 minutes per side or until golden brown. Remove and set aside to cool slightly before cutting into large chunks.
- Place tomatoes, cut side down, peppers and onion on grate and grill 2 to 3 minutes or until lightly charred. Remove and set aside to cool slightly before cutting into large chunks.
- Place chicken breasts on grill and cook, 5 to 6 minutes per side or until fully cooked. Remove and let stand 30 minutes before chopping into bite-sized pieces.
- In a large salad bowl, whisk together oil, vinegar, water and any liquid released from the grilled tomatoes. Add bread, vegetables and all the remaining ingredients except the basil and toss to coat. Let salad stand at room temperature at least 1 hour, tossing every 20 minutes. Add the chopped chicken and basil and toss just before serving.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad