Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | FOR THE SALAD |
| 2 cups | Tomato -- chopped |
| 1 cup | Red bell pepper -- chopped |
| 1 cup | Yellow bell pepper -- |
| \N \N | Chopped |
| 1 cup | Onion -- chopped |
| 2 teaspoons | Capers |
| 3 tablespoons | Fresh basil -- chopped |
| 1 tablespoon | Balsamic vinegar |
| 2 teaspoons | Lemon juice -- freshly |
| \N \N | Squeezed |
| \N \N | Black pepper -- to taste |
| 1 \N | Clove garlic -- peeled and |
| \N \N | Minced |
| 1 teaspoon | Dried oregano |
| \N \N | FOR THE BRUSCHETTA |
| 8 slices | Pizza dough baguette -- see |
| \N \N | Recipe |
| 3 \N | Cloves garlic -- peeled and |
| \N \N | Halved |
Put all the salad ingredients into a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour.
Preheat the broiler.
Arrange the bread on the broiler rack and broil about 2 minutes per side, until browned. Remove the bread slices and rub them with the cut side of the garlic halves. Discard the garlic.
Place a mound of salad on each serving plate with 2 slices of bruschetta alongside.
Recipe By : Rosie Daley from "In the Kitchen with Rosie"