Bruschetta–another favorite at my home. I often make this Italian-inspired appetizer several times during the summer by topping garlic-rubbed toasted bread with a mixture of homegrown grape tomatoes and fresh basil tossed in olive oil and seasoned with sea salt. I usually jazz it up with crumbled goat cheese and drizzled balsamic vinegar and enjoy it with my family out on our cobblestone patio. Ah, bliss!

Last spring, I took my favorite summertime appetizer and converted it into a salad ~ Bruschetta Salad. This simple, fragrant salad can stand alone or complement your main dish. Enjoy! 

Make It Gluten Free ~ Either use gluten-free bread or don’t add the toasted bread to the salad.

Bruschetta Salad

• 2 cups grape tomatoes, quartered
• ⅓ cup packed fresh basil leaves
• 1 TBSP olive oil, plus more for brushing on bread
• Sea salt
• 2 cups baguette slices, thinly sliced (about 18 to 20 small slices)
• 2 garlic cloves, peeled and smashed
• 5 ounces mixed lettuce greens
• ¼ cup red onion, thinly sliced
• 2½ ounces of crumbled goat cheese
• Balsamic vinaigrette (see below for a homemade recipe)

Directions:

(1) Preheat broiler to high.

(2) Place quartered grape tomatoes in a small bowl.  Roll several basil leaves together at a time and cut into thin strips (looks like confetti). Add basil to bowl with tomatoes and gently mix. Coat mixture with olive oil and season with sea salt. Set aside.

(2) Arrange baguette slices on a cookie sheet and lightly brush oil on the slices. Toast in broiler for about 3 to 4 minutes or until golden brown. Immediately after removing bread from broiler, rub each slice with garlic cloves.

(3) Arrange mixed lettuce in a shallow bowl. Top salad with toasted baguette slices, tomato-basil mixture, sliced red onions, and crumbled goat cheese, in that order.

(4) Drizzle salad with your favorite store-bought or homemade balsamic dressing. For the directions on how to make my favorite homemade balsamic ~ Honey Balsamic Dressing ~ click here. Serve immediately. 

Makes 4 generous servings.