Nutrishus: Bruschetta Salad {ReDux}

Tuesday, July 21, 2015

Bruschetta Salad {ReDux}

July 21 and I'm ready with my ReDux post! For once, I was actually organized (I typically am, this mom thing just makes things harder!). This month's theme was Fresh from the Garden -The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!

We just moved into our house in June, and the yard will likely be next year's project, so I don't have a garden of my own. I'm also not sure if I have a green thumb, but I have some in my social circles (hence the garden fresh basil in this recipe - thanks Jolene!). I have been enjoying Canadian grown summer fruit (cherries, nectarines) and picked fresh Saskatoon berries at our lake, but right away, my thoughts went to tomatoes for this post.

I love a good, garlicky bruschetta, but I also enjoy salads this time of year - I mean, do you really want to heat up the house with the stove?! So, a combo was my end goal. I made croutons, which I usually don't, because I think of bruschetta with a crispy bread. I also left some options depending on if you're using this as a side dish or an entree, or if you're not a big fan of onion, for example.

Bruschetta Salad

Serves 2-4

Ingredients

salad

4 ripe, roma tomatoes, de-seeded and diced

1 clove garlic, minced

1 Tbsp fresh basil, chopped

2-4 cups of fresh spinach, washed and torn

1/4 cup feta, crumbled

1-2 Tbsp red onion, diced

1 Tbsp olive oil

1 tsp balsamic vinegar

salt and pepper, to taste

croutons (optional)

1 1/2 cups bread, cubed (I used leftover multigrain artisan bread)

1 Tbsp olive oil

Directions

1. Croutons: Heat oven to 375F. Drizzle 1/2 Tbsp olive oil on baking sheet. Add cubed bread, drizzle remaining 1/2 Tbsp and lightly toss to coat. Make sure bread is spread out. Place in pre-heated oven and bake for about 6 minutes, or until golden brown. Check and shake pan about every 2 minutes for even cooking.

2. Let croutons cool.

3. Combine salad ingredients and toss. Add olive oil, vinegar, salt, and pepper.

4. Mix in croutons and serve.

So simple, so flavourful, and a recipe I will definitely be making again!