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Ingredients
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Salad
Vegetable Platter
Bruschetta
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes, peel and slice the cucumber into thin rounds, and thinly slice the red onion.
- 2
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- 3
Toss the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad and toss to combine.
Vegetable Platter Preparation
- 4
Prepare the Vegetables
Peel and cut the carrots into sticks, trim the celery stalks, and slice the bell pepper into strips.
- 5
Arrange the Platter
On a serving platter, arrange the carrot sticks, celery stalks, and bell pepper strips. Serve with a bowl of hummus in the center.
Bruschetta Preparation
- 6
Prepare the Topping
Dice the Roma tomatoes and chop the fresh basil leaves. Mince the garlic cloves.
- 7
Mix the Topping
In a bowl, combine the diced tomatoes, chopped basil, minced garlic, a pinch of salt, and olive oil. Stir well to combine.
- 8
Prepare the Baguette
Slice the baguette into 1/2 inch thick slices and toast them in the oven until golden brown.
- 9
Assemble the Bruschetta
Top each toasted baguette slice with the tomato mixture and serve immediately.
