Bruschetta Salad
In this clever variation on an Italian bread salad, the bread is toasted and rubbed with garlic before being tossed with marinated fresh tomatoes, mozzarella and basil. The best time to prepare this salad is late summer when fresh basil and vine-ripened beefsteak tomatoes are plentiful.

  • 1-1/2 pounds large tomatoes (about 3), cut into thin wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • 3 ounces crusty Italian or French bread, preferably whole wheat, cut into 12 slices
  • 1 garlic clove, peeled and halved
  • 3 ounces part-skim mozzarella cheese, cubed
  • 1/2 cup thinly sliced basil leaves

1. Place tomatoes in salad bowl; sprinkle with salt and pepper, and toss gently. Then drizzle with olive oil, lemon juice, and vinegar. Cover and let stand at room temperature 30 minutes.

2. Preheat broiler. Arrange bread on a baking sheet and broil 3 to 4 inches from heat for 1 minute on each side, or until lightly toasted. Remove from oven and let cool slightly. Then rub each slice of bread with a cut clove of garlic and cut bread slices in half crosswise.

3. Add mozzarella, basil, and toasted bread to tomatoes and toss to blend well.

Nutritional Information
Per serving: 186 calories, 8.3g total fat, 2.9g saturated fat, 4g monounsaturated fat, 0.9g polyunsaturated fat, 2.9g dietary fiber, 9g protein, 21g carbohydrate, 12mg cholesterol, 513mg sodium.
Good source of: lycopene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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