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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bruschetta Salad Recipe

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This recipe for Bruschetta Salad is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 baguette, cut into bite-sized pieces
⅓ cup plus 2 tablespoons extra virgin olive oil
¾ teaspoons salt, divided
¼ teaspoon freshly ground black pepper
1 garlic clove, minced
3 tablespoons balsamic vinegar
1½ pounds tomatoes, cut into bite-sized pieces
½ red onion, thinly sliced and cut into bite-sized pieces
1 pound fresh mozzarella, cut into bite-sized pieces
⅔ cup fresh basil, chopped
Directions:
Directions:
Preheat oven to 375 degrees.
Place baguette pieces in a large bowl. Drizzle with 2 tablespoons olive oil, ¼ teaspoon salt and pepper. Toss to coat. Spread bread cubes on a sheet pan and bake for 15-18 minutes or to desired degree of toastiness, stirring once. Set aside to cool.
Combine ½ teaspoon salt, garlic, and balsamic vinegar in a small bowl. Gently whisk in ⅓ cup olive oil until combined. Set aside.
Stir together bread cubes, tomatoes, onion, mozzarella and basil Pour balsamic vinaigrette over bread cube mixture and stir to coat. Allow the salad to sit 30 minutes before serving
Personal Notes:
Personal Notes:
A Fleener Lake House - girls weekend side dish that took over lunch.

 

 

 

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