grilled bread salad

• 5 slices Country Harvest Oat Bran bread
• 3 large tomatoes
• 1/2 sweet yellow pepper
• 1/2 English cucumber
• 3 radishes, halved and thinly sliced
• 2 green onions, sliced
• 3 tbsp(50 mL)  olive oil
• 2 tbsp (25 mL) fresh mint, finely chopped
• 2 tbsp (25 mL) lemon juice
• 1 tbsp (15 mL) wine vinegar
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) romaine lettuce, shredded
• 1/2 cup (125 mL) feta cheese, crumbled

Chop tomatoes, yellow pepper and cucumber into bite-size pieces; place in a large bowl. Add radishes and green onions; toss to combine. Place bread on grill over medium-high heat; toast until golden brown, about 3 minutes per side. Let cool. Cut bread into bite-size pieces. Add to vegetables; toss. Let stand for 10 minutes. Meanwhile, whisk together olive oil, mint, lemon juice, vinegar and salt. Add to vegetable mixture along with romaine and feta; toss to coat. Serve immediately.

This colourful salad is a perfect accompaniment to barbecued fish or chicken.

Makes 6 servings.

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