Bread Salad with Roasted Corn and Peppers

Categories: Salad- slaw- salad dressing

Ingredients

• 4 fresh ears of corn, husked
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. ground cumin
• 6 1-inch slices French bread
• 2 medium yellow sweet peppers, quartered
• 1 lb. tomatoes, cut up
• 2 cups coarsely chopped fresh spinach
• 1/4 cup snipped fresh basil
• 1 medium sweet onion, thinly sliced (1/2 cup)
• 6 oz. mozzarella or provolone cheese, cubed
• 2 Tbsp. red wine vinegar or balsamic vinegar
• 1/8 tsp. ground black pepper

Directions

1. Place each ear of corn on a piece of heay-duty aluminum foil. Combine half of the oil, the garlic, half of the salt, and the cumin; lightly brush on corn and both sides of bread slices. Set bread aside. Wrap corn securely in the foil. Grill on uncovered grill directly over medium-high heat for 20 to 25 minutes, turning occasionally. Cool slightly; unwrap corn. Using a sharp knife, cut corn crosswise into 1-inch pieces.
2. Grill peppers, skin side down, directly over heat for 10 minutes or until skins char, turning often. Wrap in foil for 10 minutes. Peel and cut into 3/ inch pieces.
3. Grill bread 1 to 2 minutes per side or until toasted; cut into cubes. Combine corn, bread, peppers, tomatoes, spinach, basil, onion, and cheese in a large mixing bowl. Combine remaining oil, remaining salt, vinegar, and black pepper in a screw-top jar; shake well. Toss with salad and bread. Transfer to a large serving dish.

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