Bruschetta and Summer Salad

We have tons of tomatoes from our small garden so when I read that my cooking club’s theme was “Garden Fresh,” I decided to make bruschetta. My last few cooking club dishes didn’t turn out quite like I’d hoped, so I decided this time I’d better do a trial run first.

Fortunately, I did it right this time, and the bruschetta was delicious. To go along with the appetizer, I made my very favorite Summer Chicken Salad. Our dinner was so delicious and relatively healthful also – at least the tomatoes with garlic and olive oil part.

This simple two-dish menu is really easy and full of vegetables. Here are the recipes:

Bruschetta

• 2 medium tomatoes, diced
• 1 garlic clove
• 2 t. dried basil or 2 fresh basil leaves
• salt and pepper to taste
• olive oil
• Ciabatta bread (or your favorite yummy bread)

1. Cut two slices or bread, or the ciabatta roll in half. Cut the garlic clove in half. Rub garlic all over the top of the bread. Toast bread in the oven, on a griddle, or in a toaster oven.

2. Combine diced tomatoes, salt, pepper, and basil in a small bowl.

3. When rolls/bread are sufficiently toasted, spread the tomato mixture on both pieces. Drizzle with olive oil.

Summer Chicken Salad

• 5 c. cubed chicken
• 1 1/2 c. green grape halves
• 1 c. snow peas
• 2 c. torn spinach leaves
• 12 oz. corkscrew pasta
• 1 cucumber

Dressing

• 1/2 c. vegetable oil
• 1/4 c. sugar
• 2 T white wine vinegar
• 1 t. salt
• 1 t. lemon juice

1. Cook pasta according to package direction.

2. While the pasta is cooking, combine grape halves, snow peas, spinach leaves, and sliced and quartered cucumber.

3. Rinse pasta with cold water and add to other ingredients.

4. Mix dressing ingredients, pour over salad, and mix well.

I love this meal in the summer, but I don’t think I can wait that long to have it again. Make extra because you will want to have leftovers!

{photo taken with Canon Digital Rebel XSi}