Bruschetta Salad

Bruschetta is pure magic. We can all agree on it. If you’re at some sort of Italian restaurant, and they don’t offer some sort of bruschetta or bruschetta-based appetizer, you end up feeling slightly cheated, because Bruschetta Is Magic.

But what if we started deconstructing these dishes that we love so much? What if we replaced the grilled bread with wonderful, glorious mozzarella cheese?

Then you would have this amazing side dish, which blew the heck out of my mind and went like gangbusters alongside those fabulous little stuffed mushroom sliders from a few days back. (DW)

4 medium sized tomatoes, diced
1 handful of basil, chopped (based on preference)
¼ cup yellow onion, finely diced
1 clove garlic, minced
1 tablespoon olive oil

1 pkg of fresh mozzarella cheese, drained, and thinly sliced
Salt, to taste
Balsamic vinegar



In a medium bowl, add tomatoes, basil, onion, garlic, and olive oil. Mix until combined. Refrigerate for 1 hour, to allow all flavors to marinate together.



On a flat serving tray, lay the mozzarella cheese slices in rows (overlapping slightly) until the serving tray is covered. Sprinkle a small amount of salt, to taste, over mozzarella cheese. Spoon the tomato mixture over the mozzarella cheese. Drizzle Balsamic Vinegar over the cheese and tomatoes. Serve immediately. (AW)