Bruschetta Salad

Believe it or not, I just tried bruschetta a few years ago. I don't like tomatoes...at all! It's a texture thing, I think. However, I'm not a huge fan of red sauce either. I do like ketchup. I know, I'm picky! Much to my surprise, I loved the bruschetta! I found this recipe in an old book of my mom's and thought it sounded great so I thought I'd try it. It is super simple, which is great. I, of course, had to make some changes to make it mine.

The recipe called for tomato chunks but I thought it would be more bruschetta-like using diced tomatoes with basil, garlic and oregano. The recipe also called for shredded parmsean, which I did use sparingly. I also added bocconcni which I suppose makes it a combination of a caprese salad and a bruschetta salad.  I used day old bread, but wanted a little crunch so I did slightly toast the bread in a skillet.

Bruschetta Salad

1 Can Diced Tomatoes with Basil, Garlic & Oregano

 1/2-1 C Italian Dressing

1/2 C Slivered Onion

1/2 C Shaved Parmesan Cheese
4-5 Bocconcni, diced

1/2 # day old bread, toasted
2 Tbsp butter, margarine

Melt butter in skillet. Cut bread into cubes and toast 3-5 mintues. Drain  tomatoes and pour into a large bowl. Cut bocconcni into quarters and add to the tomatoes. Add onion and bread cubes and toss. Sprinkle with shaved parmesan cheese. Serve immediately. 

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