• prep: 0 hr
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servings:

Bread salad tossed with a light champagne vinaigrette pairs perfectly with our Simple Salt-and-Pepper Grilled Chicken.

• 3 tablespoons champagne vinegar
• 1 medium shallot, finely chopped
• Coarse salt
• 8 ounces green beans, trimmed
• 1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
• 1 pound small ripe tomatoes, such as cocktail or cherry, halved
• 1 English cucumber, cut into 1/2-inch dice
• 2 tablespoons grainy Dijon mustard
• 2 tablespoons smooth Dijon mustard
• 1/4 cup loosely packed fresh basil leaves, coarsely chopped
• 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
• Freshly ground pepper, to taste
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces

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