Bruschetta Salad Recipes

EASY BRUSCHETTA SALAD

Steps:

• Preheat oven to broil. Place sliced baguette onto cookie sheet.
• While the oven is preheating, combine tomatoes, mozzarella and basil in a small bowl. Add balsamic vinaigrette. Set aside.
• Place bread slices into preheated oven under broiler for 2-5 minutes or until bread is lightly toasted. Remove from oven and immediately rub garlic clove over each slice of bread. Cut each slice of bread into 4-6 pieces. Put back into the oven for 1-2 minutes if you want your bread more toasted.
• To assemble the salad, add your salad greens to the bottom of the bowl. Add baguette croutons around the edge of the greens. Spoon the tomato mixture into the middle of the croutons and on top of the greens {there will be additional dressing left in the bowl you had your tomato mixture in. You can use it to dress the salad after it has been tossed if desired but sometimes what is on the tomato mixture is enough}.
• Toss salad, season with salt and pepper to taste and add additional dressing if desired. Serve immediately. Leftovers can be kept in the refrigerator but the baguette croutons will get soggy.

BELLA BRUSCHETTA SALAD

Steps:

• MIX dressing and basil.
• TOSS lettuce with croutons, tomatoes, pepperoni and mozzarella. Add dressing mixture; mix lightly.
• SPRINKLE with Parmesan.

RUSSIAN TOMATO SALAD BRUSCHETTA

Steps:

• Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
• Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
• Preheat a charcoal grill until coals are white and ashy.
• Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
• Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

BRUSCHETTA DINNER SALAD

Steps:

• Turn on broiler, if using.
• Brush olive oil lightly over one side of each bread slice, using no more than 1 tablespoon all together. Cut garlic clove and rub oiled side of bread with the cut side of garlic.
• Prepare stove-top grill, if using. Grill or broil bread on prepared side until it browns.
• Whisk the remaining oil with the vinegar and mustard.
• Trim, wash and dry the arugula, and set aside.
• Wash, trim and thickly slice the tomatoes, leaving any cherry or tiny pear-shaped tomatoes whole.
• Arrange arugula on two plates. Cut toasted bread in half and place the side brushed with oil up. Arrange bread on top of arugula. Arrange tomato slices on the bread, and scatter the remaining tomatoes on the arugula. Sprinkle the dressing over the tomatoes. Then, turn over the tomatoes that are on top of the bread so that the dressing seeps into the bread.

BRUSCHETTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
• Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.