Guys Chop Chop Bread Salad Recipes

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GUY'S CHOP CHOP BREAD SALAD



Guy's Chop Chop Bread Salad image

Guy Fieri was making this salad on his Big Bite show one day and it looked really tasty, so I gave it a try with some modifications. Note: Since this recipe contains bread, it will turn soggy if not consumed right away. If you like, you could serve the bread on the side and let the diners help themselves. Also helps should there be any leftovers.

Provided by Lori Mama

Categories     Peppers

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 loaf rustic Italian bread, cut into medium sized cubes
1 cup halved grape tomatoes
1 cup diced red bell pepper
1 cup peeled seeds, removed and diced English cucumber
1 tablespoon minced garlic
1 tablespoon capers
1/4 cup freshly chopped Italian parsley
4 tablespoons freshly julienned basil leaves
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
sea salt and freshly cracked black pepper
1/4 cup goat cheese or 1/4 cup feta cheese, crumbled
1 avocado, cut in half, pitted and flesh diced

Steps:

  • Preheat oven to 350 degrees.
  • Place bread cubes on baking sheet and toast until crisp.
  • Meanwhile, in a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil.
  • Drizzle in the vinegars, oil and season with salt and pepper.
  • Toss again.
  • Let sit for 15 to 20 minutes in the refrigerator.
  • When ready to serve, toss together with the toasted bread cubes.
  • Gently fold in goat or Feta cheese, avocado and adjust seasoning, if necessary.
  • Serve.

Nutrition Facts : Calories 426.9, Fat 23.8, SaturatedFat 3.6, Sodium 512.3, Carbohydrate 47, Fiber 7, Sugar 2.6, Protein 8.7

CHOP CHOP BREAD SALAD



Chop Chop Bread Salad image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • Preheat a grill or grill pan to high. 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. Remove from grill, set aside to cool.
  • In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again. 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.

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