The bread will start to soften when it’s tossed with the vinaigrette. If you make the salad ahead, toss in the bread cubes and cheese just before serving.



  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 (1-ounce) slices diagonally cut day-old French bread (about 1 inch thick)
  • 1/8 teaspoon black pepper
  • 2 large tomatoes, cored, cut in half crosswise, and seeded
  • 1 red bell pepper, quartered
  • 1 yellow bell pepper, quartered
  • 1 red onion, cut into 1/2-inch-thick wedges
  • Cooking spray
  • 3 cups (¼-inch) sliced zucchini (about 1 pound)
  • 3 cups (¼-inch) sliced yellow squash (about 1 pound)
  • 1 cup canned cannellini beans or other white beans, rinsed and drained
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • ½ cup (2 ounces) crumbled feta cheese


To prepare dressing, combine first 6 ingredients in a small jar; cover tightly, and shake vigorously. Prepare grill.

To prepare salad, combine 1 ½ teaspoons oil and 1 garlic clove in a small bowl. Brush one side of each bread slice with garlic mixture; sprinkle with 1/8 teaspoon black pepper. Grill bread 4 minutes on each side or until golden brown. Cool; cut toast into ½-inch cubes.

Place the tomatoes, bell peppers, and onion in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 6 minutes on each side or until tender. Remove from basket. Place zucchini and yellow squash in basket. Place basket on grill rack; grill for 6 minutes on each side or until tender. Combine the vegetables; cool.

Coarsely chop vegetables; place in a large bowl. Add the dressing, toasted bread cubes, beans, basil, and thyme; toss to coat. Divide salad evenly among 6 plates; sprinkle with cheese. Serve immediately.


6 servings (serving size: 1 2/3 cups salad and 4 teaspoons cheese)

Nutritional Information

CALORIES 240(30% from fat); FAT 7.9g (sat 2.3g,mono 3.6g,poly 1.4g); PROTEIN 9.3g; CHOLESTEROL 8mg; CALCIUM 118mg; SODIUM 685mg; FIBER 5g; IRON 3mg; CARBOHYDRATE 35.9g

Cooking Light, JULY 2001