Bruschetta Salad Food

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

GRILLED BRUSCHETTA PANZANELLA SALAD

Steps:

• Slice the ciabatta bread into thick slices.
• On a hot cast iron grill or grill pan char the bread quickly until nice grill marks for on each side. Take good care not to burn it.
• Rub each side of each slice of the bruschetta ( grilled bread) with the garlic to your liking. Set aside and drizzle all over with some olive oil. Sprinkle with sea salt and allow to cool. Once cooled off and easy to handle, tear the bruschetta into small pieces and place into a bowl. You can use a serrated knife to cut it up if you prefer.
• Slice the heirloom tomatoes and red onion and add them to the bowl with the bruschetta pieces.
• In a small bowl whisk together the olive oil and red wine vinegar until combined. Season to taste with the sea salt and pour over the bruschetta panzanella salad.
• Sprinkle the salad with the capers and toss to coat well. Adjust seasonings again to your taste and add the basil leaves on top.
• Allow your panzanella salad to rest at room temperature for about 20 minutes before serving with freshly cracked black pepper on top.

LAYERED BRUSCHETTA SALAD

Steps:

• Combine tomatoes, basil and dressing.
• Place lettuce in medium bowl; top with layers of croutons, chicken and tomato mixture.
• Sprinkle with cheese. Serve immediately.

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.

BRUSCHETTA SALAD

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.

CHICKEN BRUSCHETTA SALAD

Steps:

• Combine Marinade ingredients (except Chicken breast).
• Put marinade on chicken& marinade overnight.
• Grill chicken on BBQ or in broiler oven.
• Chill well, cut into strips and return to refrigerator.
• Prep tomatoes, onions, bell peppers and olives, combining with remaining salad ingredients except Spring Greens.
• Marinate for 2 hours.
• Toss chicken strips.
• Serve atop a bed of spring greens with a garnish of fresh herbs sprigs.

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.

BELLA BRUSCHETTA SALAD

Steps:

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

TOMATO BASIL GARLIC SALAD TOPPING FOR BRUSCHETTA

Steps:

• Combine tomatoes, basil and garlic into serving bowl just prior to serving; add salt and olive oil to taste
• Serve beside a gorgeous platter of bruschetta and enjoy!

BRUSCHETTA ORZO SALAD

Steps:

• Combine all ingredients in bowl. Cover and chill at least 1 hour and up to 4 hours.

BRUSCHETTA SALAD WITH FRESH MOZZARELLA

Steps:

• Preheat oven to 425°F. Toss bread cubes with 1/4 cup of the dressing; spread into 15x10x1-inch baking pan. Bake 8 to 12 min. or until lightly toasted, stirring occasionally.
• Meanwhile, mix tomatoes, onions and remaining 1/2 cup dressing in large bowl. Add greens, cheese and basil; toss lightly.
• Add toasted bread cubes just before serving; mix lightly.