Bruschetta With Chopped Tomato Salad - Daleybread, low-fat, salad, luncheon 1 for the salad 2 cup tomato; chopped 1 cup red bell pepper; chopped 1 cup yellow bell pepper; chopped 1 cup onion; chopped 2 teaspoon capers 3 tablespoon fresh basil; chopped 1 tablespoon balsamic vinegar 2 teaspoon lemon juice; freshly squeezed 1 black pepper; to taste 1 centiliter garlic; peeled and minced 1 teaspoon dried oregano 1 for the bruschetta 8 slice pizza dough baguette; see recipe 3 centiliter garlic; peeled and halved Recipe by: Rosie Daley from "In the Kitchen with Rosie" 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 th Discard the garlic. Place a mound of salad on each serving plate with 2 slices of bruschetta alongside. |
