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.