Keeping with the Italian theme, I'm serving my salad with a side of homemade bruschetta. This recipe is easy to create, and it tastes as good as any restaurant bruschetta that I've ever purchased, just make sure you use fresh mozzarella for maximum quality and taste.
One note about the salad, I picked up fresh olives, artichoke hearts and hearts of palm. However, you can get these items pre-packaged if your local store does not have an olive bar or vegetable bar to choose from.
Total Time: 25 minutes
Prep: 15 minutes
Cook: 10 minutes
What you'll need
3-4 roma tomatoes seeded and diced
3 basil leaves, chopped
1 tablespoon olive oil
1/2 tablespoon balsamic vinegar
salt and pepper
1/2 French bread baguette, sliced into 1-inch thick pieces
1/2 cup grated fresh mozzarella
1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, combine tomatoes, basil, olive oil, balsamic vinegar, salt and pepper; mix gently. If you have time, let the tomatoes marinate in the refrigerator for 20 minutes.
3. Place french bread on a baking sheet: drizzle with olive oil; bake until golden brown, about 10 minutes.
4. Remove from oven and let cool.
5. Top with tomato mixture and fresh mozzarella.
Total Time: 10 minutes
Prep: 10 minutes
Cook: 0 minutes
What you'll need
lettuce (I used romaine), as desired
handful of green olives
1 cup artichoke hearts
1 cup hearts of palm
1 cup salami, diced
1. In a large salad bowl, combine lettuce green olives, artichoke hearts, hearts of palm and salami.
2. Add your favorite Italian dressing to salad as desired. Toss well.
3. Top with parmesan cheese before serving.
4. Serve with bruschetta. Enjoy!