Tomato Salad for Bruschetta

    (560)
    8 hours 20 minutes

    This is a delicious garlicky topping for toasted bruschetta. Serve it on lightly toasted slices of French bread as a side dish or party snack.


    528 people made this

    Ingredients
    Serves: 8 

    • 2 tomatoes, diced
    • 1 teaspoon dried basil
    • 4 tablespoons grated Parmesan cheese
    • 2 tablespoons olive oil
    • 1 clove garlic, crushed
    • seasoning salt to taste
    • ground black pepper to taste

    Directions
    Preparation:20min  ›  Extra time:8hours marinating  ›  Ready in:8hours20min 

    1. In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

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    Reviews and Ratings
    Global Ratings:
    (560)

    Reviews in English (412)

    by
    476

    Very Nice, BUT... here's what I added/changed: Balsamic Vinegar 2 cloves Roasted Garlic (not raw) Fresh diced Basil (more) Vidalia diced Onion(sweet) Since Parmesan is very strong, I halved the amount and used ONLY freshly grated Aged Parmigiano Reggiano Parmesan and the other half I used Freshly grated Pecorino Romano. On the bread I: Quickly toasted the bread on high heat on each side for 90 seconds (this gives you a very nice texture of crispy outside with a pliable inside (which keeps the toast from "shattering" when bitten. Plus the bread still has a nice flavor. And Most Important: Use San Marzano Tomantoes instead of Romas... they have much more flavor and are Sweeter than romas. This really gets your taste buds going with the contradictions of flavors. If you can grow and use them from your garden, Even better! If you want mini pizzas: do the MooseArella thingy. I have read many variations and all are very good!  -  12 May 2007  (Review from Allrecipes USA and Canada)

    by
    233

    It was definitely missing something, so I did what someone else suggested and added maybe a tablespoon of balsamic vinegar, and I used fresh basil, instead of dried. I also added some freshly diced onion for a little kick, and it was perfect. Also, I would let it set out for a bit after refrigeration, and serve it on garlic bread... wonderful!  -  06 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    181

    Fantastic!! Restaurant quality! I should have doubled the recipe. I followed other reviewers' suggestions and added balsamic vinagar. I put the ingrediants on freshly made italian herb bread and toasted it in the oven at 350 degrees for maybe fifteen minutes. I'll definitely be making this again.  -  13 Nov 2002  (Review from Allrecipes USA and Canada)

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