Salad with bruschetta

Italian · Salad · 25 min · Serves 4

Crispy toasted bread topped with garlicky tomatoes meets a bed of fresh greens—it's a simple Italian classic that feels special enough for company but comes together in minutes. The bruschetta adds crunch and brightness to tender lettuce, making this more of a main-event salad than a side dish.

Ingredients

• 1 loafcrusty bread (baguette or ciabatta)
• 4 mediumripe tomatoes
• 3garlic cloves
• 1/4 cupfresh basil
• 6 tbspextra virgin olive oil
• 2 tbspbalsamic vinegar
• 6 cupsmixed salad greens or romaine
• 1/4red onion
• to tastesalt and black pepper

Method

1. 1

   Slice bread diagonally into 1/2-inch thick pieces. Arrange on a baking sheet and toast in a 400°F oven until golden and crisp, about 5 minutes per side.

   10 min

2. 2

   While bread toasts, dice tomatoes and place in a bowl. Mince garlic and tear basil leaves, then add to tomatoes with 3 tbsp olive oil, balsamic vinegar, a pinch of salt, and pepper. Let sit for a few minutes so flavors meld.

3. 3

   Rub the warm toasted bread with the cut side of a garlic clove (or a whole clove if you prefer milder flavor), then lightly brush with remaining olive oil.

4. 4

   Spoon the tomato mixture generously onto each piece of bruschetta.

5. 5

   Toss greens with a light drizzle of olive oil, salt, and pepper. Divide salad among plates and top with warm bruschetta.