Prep: 15mins | Additional: 15mins | Total: 30mins | Servings: 4 | Yield: 4 servings
This is the perfect summer salad. It is bursting with freshness that insanely explodes in your mouth. A light and delicious salad that you can make all year round. Made with fresh tomatoes, mozzarella, Toasted Onion and garlic bagel chips, wine vinegar, and spices. You can easily customize this by skipping the cheese for a vegan Bruschetta Salad. But if you prefer more Bruschetta, just add some toasted bread or croutons. Either way, this salad is amazing! A no-fuss, super simple, and quick salad recipe to keep.
So what is a Bruschetta? It is an Italian snack or appetizer, pronounced as Bru-Sketta, that is eaten before dinner. I’ve never been to Italy but according to my good friend, Google, Bruschetta is a staple in every restaurant in Italy.
6 Roma (plum) tomato
½ pound Cheese, mozzarella, part skim milk
1 cup Toasted Onion & Garlic Bagel Chips
½ cup Basil, fresh
½ red onion
¼ cup olive oil, extra light
3 tablespoons Regina Red Wine Vinegar-50 grain NB
2 large cloves Garlic, raw
1 tablespoon dried basil leaves
1 pinch Salt, table
HOW TO MAKE BRUSCHETTA SALAD
Step 1: In a bowl, combine the tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper. Toss until everything is evenly combined.
Step 2: Place inside the fridge to chill for at least 15 to 30 minutes before serving.
1. This recipe is a basic salad which is a great base for all the salad mix-ins and extras you prefer.
2. You are welcome to use feta or parmesan cheese in place of mozzarella cheese.
3. Want a Vegan variety? You can skip the cheese and just add some more vegetables.
4. Add toasted bread or croutons to make this salad more bruschetta.
Per Serving: 434.1 calories; 36.3 mg cholesterol; 746 mg sodium; 19 g protein; 31.1 g carbohydrates
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