Bruschetta with Chopped Tomato Salad


 This recipe serves 4


  • 2 cups tomatoes chopped Tomatoes, red, ripe, raw, year round average
  • 1 cup red bell peppers, chopped Peppers, sweet, red, raw
  • 1 cup yellow bell peppers chopped Peppers, sweet, yellow, raw
  • 1 cup onion chopped Onions, raw
  • 2 tsp capers Capers, canned
  • 3 tbsp chopped fresh basil Basil, fresh
  • 1 tbsp balsamic vinegar Vinegar, balsamic
  • 2 tsp freshly squeezed lemon juice Lemon juice, raw
  • freshly ground pepper to taste Spices, pepper, black
  • 1 clove garlic, peeled and minced Garlic, raw
  • 1 tsp oregano (dry) Spices, oregano, ground
  • 8 slices baquette cut on the diagonal
  • 3 cloves garlic, peeled and halved Garlic, raw


Step 1

Put all the salad ingredients in a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour. Preheat broiler. Arrange bread on the broiler rack and broil about 2 minutes per side until browned. remove the bread slices and rub the with the cut side of the garlic halves. Discard the garlic. Place a mound of salad on each serving plate with 2 slices of bruschetta along side


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