Summer Tomato Insalata with Grilled Bruschetta

Serves: 10 to 12

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A delicious mélange of summer flavors, including organic red and yellow slicing tomatoes, cucumbers and red onions.

Ingredients

For the bruschetta

For the insalata

Preparation

To make the bruschetta

Slice the bread into 1/2-inch slices and then cut each slice in half. Combine the olive oil and garlic and brush the bread slices lightly with the infused oil. Preheat an outdoor grill nice and hot, and grill the slices of bread, turning once, until they are browned and crunchy, about 2 to 3 minutes to a side.

To make the insalata

Cut the tomatoes, cucumber, red onion, celery and fennel into thin slices. Place in a large mixing bowl and scatter with the capers.

In a small bowl, combine the olive oil, vinegar, basil, salt and pepper. Pour over the vegetables and gently toss to coat. The flavors will increase with 1 to 2 hours of marinating, but the insalata will lose its crisp texture if left longer than about 4 hours. Traditionally it is served with just a blush of a chill on it, not refrigerator-cold.

Arrange the insalata on a serving platter and scatter with the feta cheese. Garnish with whole basil leaves and accompany with grilled bruschetta.

Notes

*PCC carries a stunning variety of in-season heirloom tomatoes — many of which are grown locally in eastern Washington, including Black Crimson, Brandywine, Calabash, Cherokee Purple, Green Zebra, Lemon Boy, Marvel Stripe and Vintage Wine.

Source: Sound Consumer August 2006

Learn more about our recipes. View guidelines »

More about: cucumbers, fennel, feta, tomatoes

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