Multigrain Bruschetta Salad
Multigrain Bruschetta Salad
Servings: 8
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Ingredients
- 1 loaf Tribeca Oven Multigrain Loaf
Lemon basil vinaigrette:
- 1 cup Extra virgin olive oil
- 1/2 cup Lemon juice
- 1/2 cup Basil, fresh
- 2 each Garlic, cloves
- 1 tsp Dijon mustard
- To Taste Salt
- To Taste Black pepper
Salad:
- 3 each Heirloom tomatoes, ¼” thick, sliced to eighths
- 1 cup Basil, chiffonade
- 1 medium Red onion, pickled slices
- 2 cups Balsamic vinegar
Instructions
- Prepare Tribeca Oven Multigrain Loaf per package instructions. Dice into ¼” cubes, then bake until toasted. Set aside for service.
- Lemon Basil Vinaigrette: in a blender, combine lemon juice, basil, garlic, and Dijon mustard. While blending, stream in extra virgin olive oil until emulsified. Season to taste. Set aside for service. Cover, label, date, and refrigerate.
- Reduce balsamic vinegar by half. Set aside for service in a squeeze bottle. Cover, label, date, and refrigerate.
- For service, per order: drizzle lemon basil vinaigrette onto croutons to lightly soften (about 2 tsp.). Meanwhile, in a mixing bowl per serving, toss together heirloom tomatoes, basil, pickled red onion, and balsamic reduction. Combine with soaked croutons and gently toss together. Plate and garnish with additional balsamic reduction.