Makes 4 servings, 2 cups salad & 3 ounces salmon each ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 8 Kalamata olives, pitted and chopped 3 tablespoons red-wine vinegar 1 tablespoon capers, rinsed and chopped 1/4 teaspoon freshly ground pepper, divided 3 tablespoons extra-virgin olive oil 2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip) 2 large tomatoes, cut into 1-inch pieces 1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces 1/4 cup thinly sliced red onion 1/4 cup thinly sliced fresh basil 1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions 1/2 teaspoon kosher salt 1. Preheat grill to high. 2. Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil. 3. Oil the grill rack (see Tip). Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side. 4. Divide the salad among 4 plates and top each with a piece of salmon. NUTRITION INFORMATION: Per serving: 362 calories; 21 g fat (3 g sat, 12 g mono); 72 mg cholesterol; 15 g carbohydrate; 29 g protein; 5 g fiber; 386 mg sodium; 1,002 mg potassium. Nutrition bonus: Selenium (67% daily value), Vitamin C (30% dv), Potassium (29% dv), Vitamin A (20% dv), Magnesium (18% dv), excellent source of omega-3s. 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 1/2 vegetable, 3 lean meat, 2 fat TIP: If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. Alternatively, cut bread into cubes, place on a baking sheet and bake at 300°F until dry.