I love bruschetta, so much that I recently made an entire batch (meant for an appetizer) and ate it all with a spoon. So why not make it into a salad? Genius Point!
4-6 roma tomatoes, 1/2 large vidalia onion, 2 Tbsp. minced garlic, 2-3 c. cooked couscous, 1/3 c. extra virgin olive oil, 1/3 c. red wine vinegar, 1/2 c. fresh grated fontinella cheese, handful of fresh basil leaves, fresh ground sea salt, fresh cracked black pepper
Dice tomatoes and onion. Chop basil. Toss together all ingredients except couscous and cheese. Allow to chill for about 4 hours. Toss in couscous. Either toss in or top with fontinella cheese.
This may have just become my favorite variation of pasta salad yet!
What fun variation have you made of a traditional recipe?