Bruschetta Salad
Classic Italian appetizer
  • 6-7 ripe tomatoes
  • 2 cloves of garlic, minced
  • 1 Tablespoon Olive and Then Some Tuscan Herb Olive Oil
  • 1 tsp. Olive and Then Some Traditional Dark Balsamic
  • 6-8 fresh basil leaves, thinly sliced
  • 1 tsp kosher salt, more or less to taste
  • 1 tsp freshly ground pepper, more or less to taste
  • Fresh Mozzerella
  • Spring Mix
  1. Remove seeds from tomatoes and chop. (seeding the tomatoes will remove a lot of liquid from the tomatoes, so DO NOT skip this step). Mix in the minced garlic, tuscan herb olive oil, and the traditional balsamic. Stir in the thinly sliced basil leaves, adding salt and pepper( tomatoes love salt so you may need more than you expect).
  2. Place Fresh Mozzerella on a bed of mixed greens, spoon bruschetta over top and add extra drzzle of the Tuscan Herb olive oil.
  3. The more traditional way of serving: In place of the fresh mozzerella and spring mix, serve the bruschetta on top of toasted slices of Italian bread.
Recipe by Olive and Then Some at