Bruschetta Salad from Chef Jamie

Bruschetta Salad

Serves 4

Ingredients:

Tomatoes, chopped 3 cups, (3–4 tomatoes)

 Or Cherry tomatoes, quartered, 3 cups

Garlic, finely chopped, 3–4 cloves

Red onion, finely chopped, 1/4 cup

Fresh basil, chopped 6 – 8 leaves

Baby arugula, 2 cups (optional)

Kosher salt, 1/4 teaspoon

Black pepper, pinch

Red wine vinegar, 1 tablespoon

Avocado oil, 2 tablespoons

Lets Get Cooking:

• Prepare the tomatoes, garlic, red onions, arugula and fresh basil and mix together in a medium-sized bowl. Seasoning with the little salt and pepper, add the vinegar and avocado oil. Be sure to taste and add more salt and pepper until desire taste is achieved. Allow the tomato mixture to rest in the refrigerator covered for about 30 minutes. This allows the flavors to mingle.

Chef’s Serving Suggestion: 

• Serve with grilled chicken or steak seasoned with salt, pepper and oregano.  Once the chicken is cooked through or your steak is cooked to your desired temperature squeeze a little lemon juice over top.
• Cook up some spaghetti, strain, and toss with the bruschetta in a pot over a low heat until the tomato is warm. Serve topped with a little grated parmesan cheese.
• Opt to leave out the arugula and serve more traditionally with slices of toasted garlic bread (see photo below)