Chopped Tomato Salad with Bruschetta

Yvette Kirkbride

Chopped Tomato Salad

Ingredients
2 cups tomato chopped
1 cup red bell pepper, chopped
1 cup yellow pepper, chopped
1 cup onion, chopped
1/2 tsp. dried basil or 3 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
2 tsp. lemon juice
Ground black pepper
1 garlic clove, minced

1 tsp. dried oregano

Instructions
Toss all salad ingredients and refrigerate for 1 hour.  If desired, add ½ to 1 tbsp. extra virgin olive oil.

Serve the salad with the bruschetta on the side.

Bruschetta
8 slices of baguette or hot dog buns
3 cloves garlic, optional
butter, optional

Before cooking, coat the bread with butter mixed with chopped or minced garlic. Place the bread under the broiler to toast.

Variation:
Omit the peppers for variety.
You may reduce the spices or change them for your favorites.
Top bread with shredded mozzarella, cheddar or Parmesan cheese.