1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Fresh Bruschetta Style Salad (Appetizer)
It

Preparations

  1. Step 1

    Wash your tomatoes and basil, also drain your mozzarella.

(I picked two tomatoes at first it was too much, but made the picture look nicer at least!)

    Wash your tomatoes and basil, also drain your mozzarella.

    (I picked two tomatoes at first it was too much, but made the picture look nicer at least!)

  2. Step 2

    Get out your cutting board and a paring knife.

Then cut out the stem.

    Get out your cutting board and a paring knife.

    Then cut out the stem.

  3. Step 3

    Dice up the tomato into about 1cm cubes, maybe a little smaller than that.

Leave as much juice on the cutting board as possible.

    Dice up the tomato into about 1cm cubes, maybe a little smaller than that.

    Leave as much juice on the cutting board as possible.

  4. Step 4

    Cut up your mozzarella to the same size that you did your tomatoes

    Cut up your mozzarella to the same size that you did your tomatoes

  5. Step 5

    Get out your basil and pick the leaves off the stem, leaving no stem.

    Get out your basil and pick the leaves off the stem, leaving no stem.

  6. Step 6

    Slice up your basil into about 1/2 cm strips.

(Don't dice but slice)

    Slice up your basil into about 1/2 cm strips.

    (Don't dice but slice)

  7. Step 7

    It's starting to look tasty and like the italian flag :)

    It's starting to look tasty and like the italian flag :)

  8. Step 8

    Time for the delicious garlic. Give it a good press first with the flat of your knife and pressing with your palm to release the flavour.

(Probably refresh your cutting board before this)

Then peel off the skin and cut off the base.

    Time for the delicious garlic. Give it a good press first with the flat of your knife and pressing with your palm to release the flavour.

    (Probably refresh your cutting board before this)

    Then peel off the skin and cut off the base.

  9. Step 9

    Dice it up as small as possible.

    Dice it up as small as possible.

  10. Step 10

    Grind your sea salt on top & your pepper too.

(We don't want any of that cheap Mortons or plastic bottle stuff)

    Grind your sea salt on top & your pepper too.

    (We don't want any of that cheap Mortons or plastic bottle stuff)

  11. Step 11

    I said 1-2 tbsp, but just pour the olive oil on top. Especially if you're cooking with & trying to impress someone. 

Could you imagine an Italian chef getting out the tbsp to measure?

    I said 1-2 tbsp, but just pour the olive oil on top. Especially if you're cooking with & trying to impress someone.

    Could you imagine an Italian chef getting out the tbsp to measure?

  12. Step 12

    Mix everything together! You can use your fingers, but I like to use chopsticks. 

Be gentle, especially if using a spoon/fork, you don't want to smash your nice cubed tomato.

    Mix everything together! You can use your fingers, but I like to use chopsticks.

    Be gentle, especially if using a spoon/fork, you don't want to smash your nice cubed tomato.

  13. Step 13

    For extra flavour cover it and place it in the fridge turning over the ingredients every 15-30 minutes while you get the rest of your meal ready.

Then spoon it into tiny bowls, a toasted baguette, or toast it on a baguette.

    For extra flavour cover it and place it in the fridge turning over the ingredients every 15-30 minutes while you get the rest of your meal ready.

    Then spoon it into tiny bowls, a toasted baguette, or toast it on a baguette.

  14. Step 14

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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