So, I didn't actually TASTE this salad, because I wasn't feel so hot after I made it. But it smelled wonderful and it looked beautiful with all the colorful, fresh veggies in it. And I heard it tasted pretty good too. And if you like bruschetta as an appetizer, you'll love it as a salad. Let me know if you try it. Enjoy!
{BRUSCHETTA SALAD}
1 small loaf crusty Italian bread, cubed
1 clove garlic, minced
1 c. tomatoes, chopped
1 c. cucumber, chopped
1 c. red onion, chopped
2 c. fresh basil, chopped
2 T. fresh thyme, chopped
1/4 c. olive oil
2 T. balsamic vinegar
Spread the bread cubes on a baking sheet and bake at 300 degrees for 5 minutes, just until dry and a bit crispy. Allow to cool as you prepare the veggies. Then mix all the ingredients together and toss with dressing right before serving.
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