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.

Category:

Howto & Style

Tags:

• Roma
• Recipes
• Salad
• Bruschetta
• Italian
• Authentic
• Catherine Fulvio
• Ballyknocken
• Quick
• Cooking

[MOBAJOBG]

I love it.

[donnytony]

wow gooood