Best 9 Bruschetta Salad Recipes

BRUSCHETTA SALAD

Steps:

• Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

BRUSCHETTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
• Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.

GRILLED STEAK BRUSCHETTA SALAD

Steps:

• Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. , Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.

TUNA SALAD BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
• In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
• Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.

GRILLED STEAK BRUSCHETTA SALAD FOR 2

Steps:

• Sprinkle steaks with salt and pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes. , Grill bread, covered, until toasted, 1-2 minutes on each side; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping. Drizzle with dressing.

CHICKEN BRUSCHETTA SALAD

Steps:

• Combine Marinade ingredients (except Chicken breast).
• Put marinade on chicken& marinade overnight.
• Grill chicken on BBQ or in broiler oven.
• Chill well, cut into strips and return to refrigerator.
• Prep tomatoes, onions, bell peppers and olives, combining with remaining salad ingredients except Spring Greens.
• Marinate for 2 hours.
• Toss chicken strips.
• Serve atop a bed of spring greens with a garnish of fresh herbs sprigs.

BELLA BRUSCHETTA SALAD

Steps:

• MIX dressing and basil.
• TOSS lettuce with croutons, tomatoes, pepperoni and mozzarella. Add dressing mixture; mix lightly.
• SPRINKLE with Parmesan.

RANCH STEAK BRUSCHETTA SALAD (COOKING LIGHT)

Steps:

• To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.
• To prepare steaks, combine black pepper, ground coffee, ground cumin, and ancho chile powder. Rub both sides of steaks with pepper mixture, and let stand 10 minutes.
• Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes.
• Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
• Arrange 1 cup arugula on each of 6 serving plates, and top each serving with 2 toast slices. Cut each steak diagonally across grain into thin slices. Divide steak slices evenly among the toast slices; top each serving with about 2 tablespoons tomato mixture. Drizzle each serving with about 1 tablespoon of the salad dressing. Serve immediately.
• Nutritional Information.

CRETAN-STYLE BRUSCHETTA SALAD

Steps:

• Combine first six ingredients in a bowl and place in refrigerator for at least an hour or overnight. Sprinkle rusks with a few drops of water to moisten slightly. Top each rusk with the prepared cheese and tomato mixture. Set aside for 10 minutes, and then serve with a chilled glass of white wine. Elena Pappas [email protected]