Bruschetta Salad
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Bruschetta Salad
Category
Salads
Author:
Submitted by Chef Mike Kenat
Ingredients
Ingredients
- 8 tomatoes, small diced
- 8 oz red onions, small diced
- 2 garlic cloves, fresh, minced
- 6 oz. arugula
- ¼ cup basil, chiffonade
- ¼ cup parmesan cheese
- 1 ½ tablespoon Fustini’s 18 Year balsamic
- ½ tablespoon Fustini’s Basil Crush olive oil
- ½ tablespoon Fustini’s Garlic olive oil
- 4 oz. croutons (recipe below)
- Kosher salt & fresh ground black pepper
- 4 oz. bread, large diced
- 1 tablespoon Fustini’s Butter olive oil
- 1 teaspoon Fustini's Garlic olive oil
- 1 teaspoon fresh parsley, minced
- 1 teaspoon fresh oregano
- Kosher salt & freshly ground black pepper
Directions
- In a large mixing bowl combine tomatoes, red onions, garlic, Parmesan cheese, basil, and arugula and mix well. Add olive oils and balsamic and mix until well incorporated. Season with salt and pepper and serve with croutons.
- Preheat the oven to 300 degrees F. In a large bowl, combine all ingredients and mix until well incorporated. Adjust seasonings with salt and pepper. Lay the mixture on sheet trays and bake in the oven until golden and brown. About 15 minutes. Reserve for later uses or serve immediately.