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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!
Bruschetta Salad
Ingredients:
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
Directions:
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?
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