BRUSCHETTA SALAD
This salad tastes just like bruschetta, but in a bowl. If you like bruschetta, you will love this salad!
Provided by Stephanie Moyle Barber
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 31.1 g, Cholesterol 36.3 mg, Fat 28.9 g, Fiber 4.2 g, Protein 19 g, SaturatedFat 9 g, Sodium 746 mg, Sugar 5 g
TOMATO BRUSCHETTA ZITI SALAD
This is a light and tasty salad--great for potlucks or just for a side. I like it with grilled chicken and fresh yeast rolls. The cook time is really the chilling time.
Provided by southern chef in lo
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions; drain.
- Rinse with cold water to cool quickly; drain well.
- In large bowl, stir together tomatoes, oil, onion, vinegar, basil, garlic and salt; add fresh ground black pepper to taste.
- Cover and refrigerate.
- Garnish with the croutons right before serving.
- This recipe can be doubled.
Nutrition Facts : Calories 302.9, Fat 14, SaturatedFat 2.1, Cholesterol 0.5, Sodium 275.7, Carbohydrate 37.9, Fiber 2.8, Sugar 4.8, Protein 6.7
TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
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