Posts tagged ‘Tomato’

June 1, 2011

Bruschetta… or not!

So, what is Bruschetta, anyway?

I always thought that bruschetta was some sort of a tomato salsa that is usually served on a piece of toasted bread, NOT the other way around. Well, much to my surprise, while searching the Net for some inspiration to make my own bruschetta, I learned that bruschetta would in fact be the piece of toast on which the tomato salsa is served…

According to Wikipedia:

Bruschetta is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella.

Yet, another article says:

True Bruschetta is simple enough for even the kitchen impaired cook to master. It is traditionally a toasted bread rubbed with garlic and then topped with Extra Virgin Olive Oil drizzled over the top. The final step is to add salt and pepper to taste making this a simple yet satisfying dish for everyone.

I am shocked!
This is just like learning that this song you knew and loved basically your entire life and were absolutely certain was by the Red Hot Chili Peppers was, in fact, by Faith No More (yeah, true story… that happened to me… Now, don’t laugh!!!)
So bruschetta would be the toast, not the salsa? I thought for sure that the 2 went hand in hand, and it turns out that the toast alone can, and SHOULD still be called bruschetta!?

I’m not liking this. Seriously! What is this new develry? 😉

So, then I guess what I am presenting you with today is NOT bruschetta, it’s in fact tomato salsa served on toasts. For it to qualify as bruschetta, I would’ve had to add olive oil, salt and pepper to my toasts. Oh well, it was very good nonetheless and just what I had in mind.

I was in the mood for something light and refreshing, and, to be honest, I had a surplus of tomatoes that needed to be used quickly. This fit the bill just right, bruschetta or no bruschetta!



  • 1 whole wheat baguette
  • 1 or 2 garlic cloves

Tomato Salsa

  • 3 tomatoes, seeded and finely diced
  • 10 kalamata olives, finely chopped
  • 3 tbsp red onions, finely chopped
  • 2 tbsp fresh basil, finely chopped
  • 2 tpsp fresh parsley, finely chopped
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • Goat cheese crumbles, to garnish


  1. Mix all ingredients for the tomato salsa in a small bowl (except cheese) and set aside to macerate.
  2. While that is happening, slice your baguette on the diagonal and toast the bread, either in your toaster or in the oven under the broiler. You want your toasts to be really nice and crispy.
  3. As soon as the toasts come out, rub them delicately with a garlic clove and top with the tomato salsa.
  4. Sprinkle with goat cheese crumbles and serve immediately

April 27, 2011

Cold Bulgur Wheat and Shrimp Salad

I’ve been so busy planning Easter last week that I didn’t have time to make my usual meal plan / grocery list for the week. This has left me totally unstabilized… hey, I’m used to planning my meals up to 2 weeks in advance, you know!!!

I decided to make the best of the situation and initiate a fridge clean-up operation. There weren’t that many meals left this week anyway, seeing that I won’t be at home on Friday and Sunday and that I will be going for groceries on Sunday. That only left me with 4 days to plan. Surely I could find enough food in the house to whip up a few meals.

Monday, I had leftovers from Easter ( I only had the healthy stuff, of course!). Easy! Done.

Enter Tuesday. I still had about half a pound of cooked shrimp that I hadn’t used in my cold shrimp salad. That would be my base ingredient to work with. But what was I to do with them? It had to be something quick and easy, for there was a game on at 7.

I was in the mood for bulgur. Cold bulgur, shrimp and whatever veggies I could find… That sounds like a salad in the making to me! Before I left for work, I quickly put a cup and a half of bulgur in a bowl, covered with cold water and left that in the fridge to soak all day, that way, it would be ready to go when I got back home! Genius!

Salads always work wonders to clean-out your fridge, and this one was no exception. Plus, it was so quick and easy to make, it was ready before the game even started. Win!

(serves 3-4)

  • 1½ cups bulgur wheat, soaked for at least 2 hours and drained
  • 1 cup frozen corn, cooked and cooled (rinse under cold water to speed up cooling process)
  • ½ cup black olives, sliced
  • ¼ cup red onion, finely chopped
  • 1 green onion, chopped
  • 1 orange tomato, diced
  • 1 celery rib, finely chopped
  • 1 small cucumber, diced
  • ¾ cup parsley, finely chopped


  • 2 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • The juice of ½ lime
  • ½ tsp hot pepper flakes
  • ½ tsp black pepper
  • 1 tsp salt
  • 2 tbsp fresh basil, finely chopped
  • 1 garlic clove, minced


Mix all the ingredients for the salad in a mixing bowl. Set aside.

Combine all the ingredients for the dressing in a separate bowl, or better yet, throw everything in the bowl of a food processor and process until well incorporated.

Pour dressing over salad and toss to combine.

You can serve this salad immediately or refrigerate overnight to let the flavors develop.

February 3, 2011

Cold Shrimp Salad

Tonight’s supper is already done, photographed and in the fridge marinating, letting all those flavors mingle and develop. I already had a sneak taste (shhhh, don’t tell my daughter…) and I have to say I soooo can’t wait for supper time, for this should be good!

Here’s what you’ll need if you want to try it.

(Serves 3-4)

  • 350g tail off cooked shrimp (size 31-40)
  • 1 can hearts of palm, sliced
  • 1 can baby corns, chunks
  • 2 tomatoes, diced
  • 1 avocado, diced
  • ½ cup sliced black olives
  • 1 cup fresh parsley, chopped


  • 3 tbsp Extra Virgin Olive Oil
  • 7 tbsp Lemon juice
  • 1 tsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • ½ tsp black pepper
  • ¼ tsp sea salt
  • 1 tsp dried basil
  • 1tsp garlic flowers (you can use 1 or 2 garlic clove instead)
  • 1 tsp Sambal Oelek
  • 1½ tsp Chili Flakes


  • In a small bowl, whisk together all the ingredients of the vinaigrette, until well blended and lightly emulsified. Reserve
  • In a separate bowl, mix all the ingredients of the actual salad. Add vinaigrette and blend until well coated.
  • You can serve immediately of leave in the fridge to marinate for 2-3 hours to allow the flavors to develop. If you choose the later option, you might want to add the avocado at the last minute, as avocados tend to become black when they come in contact with air.