Bruschetta Bread & Bocconcini Salad with Summer Fresh Bruschetta

½ loaf                           Rosemary garlic, foccacia bread, cut into ¾” cubes

¼ cup (50ml)                 Small red onion, sliced

½ cup (125ml)               English cucumber, sliced in half-moons

½ cup (125ml)               Red pepper, julienned

½ cup (125ml)               Green pepper, julienned

1 cup (250ml)                Mixed olives

2 cups (500ml)               Whole grape/cherry tomatoes

2 cups (500ml)               Mini-bocconcini

2 x 8oz (2 x 227g)          Summer Fresh Bruschetta

1.      Cut foccacia into ¾” cubes and toast in oven for 15-20 minutes at 350°F (180°C) or until lightly crisp and golden.

2.      Wash, slice, and prepare the vegetables according to the ingredients list above.

3.      Toss all the ingredients together with the mini-bocconcini, and the Summer Fresh Bruschetta in a large bowl and enjoy!

Serves 8

Recipe courtesy of Summer Fresh Salads Inc.  www.summerfresh.com