Layered Bruschetta Salad Recipes

LAYERED BRUSCHETTA SALAD

Layered Bruschetta Salad image

A best-loved Italian appetizer is translated into a flavorful, better-for-you layered salad with tomatoes, balsamic vinaigrette and chicken.

Provided by My Food and Family

Categories Side Dish Recipes

Time 10m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

Ingredients

4 plum tomatoes, chopped
2 Tbsp. chopped fresh basil
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 pkg. (10 oz.) torn romaine lettuce
1 cup croutons
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Combine tomatoes, basil and dressing.
Place lettuce in medium bowl; top with layers of croutons, chicken and tomato mixture.
Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

BRUSCHETTA SALAD

Bruschetta Salad image

This salad tastes just like bruschetta, but in a bowl. If you like bruschetta, you will love this salad!

Provided by Stephanie Moyle Barber

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

6 Roma tomatoes, sliced into rounds
½ pound mozzarella cheese, cut into bite-size cubes
1 cup crushed garlic-flavored bagel chips
½ cup torn fresh basil leaves
½ red onion, chopped
¼ cup light olive oil
3 tablespoons red wine vinegar
2 large cloves garlic, minced
1 tablespoon dried basil
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 31.1 g, Cholesterol 36.3 mg, Fat 28.9 g, Fiber 4.2 g, Protein 19 g, SaturatedFat 9 g, Sodium 746 mg, Sugar 5 g

BRUSCHETTA WITH STRAWBERRY AND TOMATO SALAD

Bruschetta With Strawberry And Tomato Salad image

Provided by Ted Allen

Categories appetizer

Time 50m

Yield 10 to 15 bruschetta

Number Of Ingredients 8

Ingredients

1 cup diced ripe strawberries
1 cup diced grape tomatoes
1 small clove garlic, minced
3 tablespoons thinly sliced fresh basil
2 tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons balsamic vinegar
Kosher salt and freshly ground pepper
1 baguette, sliced on the diagonal 1/2 inch thick

Steps:

In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let rest for 30 minutes, stirring now and then.
Heat a grill or grill pan to medium high. Spread out the bread on a baking sheet and brush with olive oil. Transfer to the grill and toast the bread until golden all over, 2 to 3 minutes per side. Arrange on a platter.
Cover the warm grilled bread slices with a generous layer of the strawberry-tomato salad. Serve immediately.

LAYERED CAESAR BRUSCHETTA SALAD

Layered Caesar Bruschetta Salad image

Here's bruschetta with Caesar salad appeal-tomatoes, basil and all-layered on a bed of romaine with bacon, croutons and Parmesan. So simple and so good.

Provided by My Food and Family

Categories Home

Time 15m

Yield 8 servings, 1/8 recipe (99 g) each

Number Of Ingredients 7

Ingredients

8 cups coarsely chopped romaine lettuce
1/2 cup KRAFT Classic Caesar Dressing, divided
1 cup KRAFT Shredded Parmesan Cheese
8 slices OSCAR MAYER Lower Sodium Bacon, cooked, crumbled
1 cup croutons
1/3 cup fresh basil leaves, torn
1 cup quartered grape tomato es

Steps:

Toss lettuce with 1/4 cup dressing in large bowl.
Cover with layers of all remaining ingredients except remaining dressing.
Drizzle with remaining dressing.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 560 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 8 g

BRUSCHETTA DINNER SALAD

Bruschetta Dinner Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

4 large slices of dense, crusty Italian bread
2 tablespoons olive oil
1 clove garlic
1 1/2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 large bunch arugula
2 pounds assorted ripe tomatoes

Steps:

Turn on broiler, if using.
Brush olive oil lightly over one side of each bread slice, using no more than 1 tablespoon all together. Cut garlic clove and rub oiled side of bread with the cut side of garlic.
Prepare stove-top grill, if using. Grill or broil bread on prepared side until it browns.
Whisk the remaining oil with the vinegar and mustard.
Trim, wash and dry the arugula, and set aside.
Wash, trim and thickly slice the tomatoes, leaving any cherry or tiny pear-shaped tomatoes whole.
Arrange arugula on two plates. Cut toasted bread in half and place the side brushed with oil up. Arrange bread on top of arugula. Arrange tomato slices on the bread, and scatter the remaining tomatoes on the arugula. Sprinkle the dressing over the tomatoes. Then, turn over the tomatoes that are on top of the bread so that the dressing seeps into the bread.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 17 grams, TransFat 0 grams

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