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Bruschetta with Chopped Tomato Salad - Daley

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Submitted by scaup

YIELD

4 servings

PREP

30 min

COOK

10 min

READY

120 min

Ingredients

For the salad
2 473
CUPS ML TOMATOES
chopped
1 237
CUP ML SWEET RED BELL PEPPERS
chopped
1 237
CUP ML SWEET YELLOW BELL PEPPERS
chopped *
1 237
CUP ML ONIONS
chopped
2 1E+1
TEASPOONS ML CAPERS *
3 45
TABLESPOONS ML BASIL
fresh, chopped
1 15
TABLESPOON ML BALSAMIC VINEGAR
2 1E+1
TEASPOONS ML LEMON JUICE
freshly, squeezed
1 1
X X BLACK PEPPER
to taste *
1 1
EACH EACH GARLIC CLOVES
peeled and minced
1 5
TEASPOON ML OREGANO
dried
For the bruschetta
8 8
SLICES SLICES PIZZA DOUGH BAGUETTE
see recipe *
3 3
EACH EACH GARLIC CLOVES
peeled and minced, halved

Directions

Put all the salad ingredients into a large mixing bowl and toss thoroughly.

Cover and refrigerate for 1 hour.

Preheat the broiler.

Arrange the bread on the broiler rack and broil about 2 minutes per side, until browned.

Remove the bread slices and rub them 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 alongside.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 61 7% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 129mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 43% Vitamin C 112%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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