Sundried Tomato & Balsamic Salad,with a Feta & Olive Bruschetta

Another delicious take on a salad and bruschetta recipe from Roma and Catherine Fulvio; Ireland's experts on Italian cooking! Sundried Tomato & Balsamic Salad, Feta & Olive Bruschetta Serves 6 For the balsamic dressing: 2 tbsp honey Pinch salt, or to taste Pinch black pepper, or to taste 100 ml extra virgin olive oil 25ml balsamic vinegar 4 large sundried tomatoes, diced For the bruschetta salad: 12 (1 ½ cm thick) slices of ciabatta, sliced diagonally Extra virgin olive oil for brushing the ciabatta 1 large garlic clove, halved crosswise 240gr mixed salad leaves 12 grape tomatoes (or cherry tomatoes on the vine), halved 200 g Feta, crumbled 12 (stoned) black olives Method: To make the dressing, place all the ingredients in a jam jar, cover with a lid and shake to emulsify. Check for seasoning and set aside. Prepare grill. Brush both sides of bread slices with olive oil and season with salt and pepper. When the grill is hot, toast bread on lightly oiled grill rack, turning once, until golden, about 3 minutes total. Immediately rub 1 side of each slice with garlic. Slice the olives into rings. When ready to serve, toss the salad with enough dressing to coat. Put one toast on each salad plate and spoon some of the remaining dressing over each. Layer salad on top. Repeat with a second toast and some salad. Scatter the crumbled feta on top. Sprinkle the sliced olives and tomato halves around the plate, drizzle more dressing on them and serve.

Source: Sundried Tomato & Balsamic Salad,with a Feta & Olive Bruschetta (Youtube).

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