Chop Chop Bread Salad

3 c. day old Italian Bread

olive oil

sea salt and fresh pepper

1/2 C. halved grape tomatoes

1 red bell pepper, diced

1 c. English cucumber, peeled and chopped

1 T. minced garlic

1 T. minced fresh parsley

3 T. fresh julienne basil

1-1/2 T. red wine vinegar

1-1/2 T. balsamic vinegar

2 T. olive oil

2 T. goat cheese, crumbled

1 avocado, pitted and fresh diced

Drizzle the bread with olive oil and season with salt and pepper. Crisp bread under the broiler. Allow to cool. Cut into 1 inch cubes.

Whisk together the vinegar and oil in a small bow.

In a medium bowl combine the tomatoes, pepper, cucumber, garlic, parsley and basil. Drizzle the dressing over the vegetables and stir together. Refrigerate 15-20 minutes.

When ready to serve, toss the bread, avocado and vegetables together. Top with a few dabs of goat cheese.