Stacked Tomato, Summer Vegetable and Grilled Bread Salad

COOKIE AND KATE
20Ingredients
45Minutes
480Calories

Ingredients

US|METRIC
  • 4 tablespoons olive oil
  • 2 tablespoons oil-packed sun-dried tomatoes (finely chopped and drained)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh mint (finely, and basil)
  • 1 teaspoon honey
  • 1/2 teaspoon chopped kalamata olives (finely)
  • 1/2 teaspoon minced fresh garlic
  • 1/4 teaspoon sea salt (ground)
  • 1 cup cherry tomatoes (sliced, or other tiny tomatoes)
  • 2 red bell peppers (choose long peppers over squatty ones)
  • 2 zucchinis (large)
  • 1/3 cup olive oil
  • sea salt
  • 4 1/2 inches whole wheat peasant bread (thick slices of, large, oval-shaped slices should come from a boule or large loaf)
  • 1 garlic clove (peeled)
  • 3 cups arugula leaves (baby, or other baby lettuce leaves, I used a mix)
  • 2 small tomatoes (preferably yellow, sliced into fat rounds)
  • 1/4 cup chopped basil (very roughly, and mint leaves)
  • 4 ounces goat cheese (crumbled while cold and allowed to warm to room temperature)
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    NutritionView More

    480Calories
    Sodium20% DV470mg
    Fat65% DV42g
    Protein24% DV12g
    Carbs5% DV14g
    Fiber16% DV4g
    Calories480Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol30mg10%
    Sodium470mg20%
    Potassium730mg21%
    Protein12g24%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber4g16%
    Sugars10g20%
    Vitamin A80%
    Vitamin C190%
    Calcium30%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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