Bruschetta: Tomato & Arugula Salad

Filed under: RECIPES - Appetizer

For my first dinner party after Stephen and I were married, I made bruschetta as an appetizer. I found it on the internet. The guy had just come back from Italy with this version of bruschetta to share. I used to buy arugula at the farmers market when I lived in South Florida. Out here in California, it was a little difficult to come by, especially in the valley where we live now. Fresh tomatoes are best, as they really pack in the flavor. If the grocery store is all there is, make sure the tomatoes are fully ripe. The first time I made bruschetta, I thought shallots were green onions. I think I like green onions better anyway.  A shallot is smaller like garlic but is generally used in the place of onions.

2 med roma tomatoes cut into 1/2 inch dice
1 bunch Arugula, coarsely chopped.
1 shallot finely chopped (you can use green onion)
2 tbsp Red Wine Vinegar
1 tsp salt
2 cloves garlic finely chopped
2 tbsp flat Italian leaf parsley, finely chopped
salt and pepper to taste

Place tomatoes in a colander and sprinkle with 1 tsp salt. Allow tomatoes to drain 10 to 15 min. Remove tomatoes to a bowl (throw away juices) and combine with arugula, garlic, shallots, parsley and red wine vinegar. Taste for seasoning. Add salt and pepper to taste. Spoon onto slices of hot sliced baguette.

Technorati Tags: appetizers, Bruschetta, fun family food, italian recipes, tomato arugula salad

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