Fresh Bruschetta Bowl

Yield: Makes 3 cups.

Vegetarian, Quick and Easy.

Ingredients:
  • 2 1/2 cups diced seeded Roma tomatoes
  • 3/4 tsp salt
  • 1/2 cup chopped pitted kalamata olives
  • 1/4 cup drained small capers
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • 1 tsp sugar
  • 1/2 tsp basil, crumbled
  • 1/2 tsp freshly ground pepper
  • 3 cloves garlic, crushed
  • Baguette slices
Method:
  1. In a colander or sieve, combine tomatoes with salt. Place over a bowl and let drain for 1 hour.
  2. Combine tomatoes and remaining ingredients in a bowl. Transfer to a serving dish.
  3. Cover and refrigerate for at least 1 hour or up to 4 hours.
  4. Serve with baguette slices.
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