Bruschetta and coriander salad

Tonight we felt like something light and after perusing most of our cook books we decided to make some bruschetta (pronounced broos-ketta apparently) to go with a coriander salad from George Calombaris’ Greek Cookery from the Hellenic Heart. For our bruschetta we used turkish rolls which after grilling still had a nice crispy outside but remained soft enough to bite into and to soak up all the olive oil. Yum!

Serves 2

  • Bruschetta
  • 2 turkish rolls, cut
  • olive oil
  • 4 small ripe tomatoes, chopped
  • 1 bunch basil, choppped
  • 1 clove garlic

Coriander Salad adapted from Greek Cookery from the Hellenic Heart

  • 1 bunch coriander, chopped
  • 4 spring onions, choppped
  • 2 large tomatoes, chopped
  • 1 large cucumber, choppped
  • 60ml olive oil
  • 30ml balsamic vinegar

For the bruschetta

  1. Heat a pan (preferably griddle pan) with olive oil and add the turkish bread face down, move it around to soak up the olive oil
  2. Once the bread begins to crisp, turn it over for a minute then remove from the pan
  3. Combine the tomato, basil and olive oil in a bowl and season with salt and pepper.
  4. Cut the garlic clove in half and rub over one side of the bread, then finely chop the clove and add to the tomato basil mixture.
  5. Spoon the mixture onto the toasted bread.

For the Coriander Salad

  1. Mix together the coriander, spring onions, tomatoes and cucumber in a serving bowl.
  2. For the dressing, stir together the oil and balsamic vinegar and season with salt and pepper.
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