Grilled Bruschetta Salad
Grilled Bruschetta Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 251 |
| pro | 4 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 316 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 9 |
| vit A | 4 |
| vit C | 22 |
| folate | 10 |
This salad highlights the wonderful, fresh flavours of summer. Use a sourdough type of bread with a sturdy texture so that the croutons hold their shape as they absorb the dressing.
Ingredients
- 2 tomatoes
- 1/2 cup shredded fresh basil
- 1/4 cup chopped seeded peeled cucumbers
- 2 tbsp minced spanish onions
- 1/4 cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 clove garlic, minced
- Bread Cubes:
- 1 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 3 thick (3/4 inch/2 cm) slices sourdough bread, (preferably Italian)
Preparation
Bread Cubes: Stir together oil and garlic; brush over both sides of bread. Place on greased grill over medium heat; close lid and cook, turning once, for about 6 minutes or until bread is crisp and golden. Cut into bite-size pieces. Let cool.
Cut each tomato into 12 wedges; place in salad bowl. Add basil, cucumber, onion and bread cubes. Whisk together olive oil, vinegar, salt, pepper and garlic; pour over salad and toss gently to coat.
- Keywords : Salad; Vegetarian; Italian; Tomatoes; Basil; Cucumbers; Bread; Grill/Barbecue;
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