Corn, Tomato, & Mozzarella Bruschetta (or Salad!)

Corn and tomato salad on top of slices of baguette.

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Corn, Tomato, & Mozzarella Bruschetta (or Salad!)

This corn, tomato, & basil mozzarella bruschetta combines fresh summery flavors on top of a perfectly toasted baguette slice. You can also enjoy it as a salad on it's own, as a salsa, or even with some leaf lettuce.

Prep Time15

Cook Time15

Total Time15

Course: Appetizer, Main, Snack

Cuisine: American

Diet: Kosher, Vegetarian

Servings:

Calories: 514kcal

Author: Candice Walker

Ingredients

1 baguette sliced on a diagonal and toasted (skip if making this as a salad)
1 pint cherry tomatoes cut in half, large ones quartered
8 oz. small mozzarella balls quartered
3 ears fresh corn husked and corn cut off the cob
2 oz. fresh basil chiffonade
3 tbsp olive oil
3 tbsp white wine vinegar
sea salt to taste

US Customary - Metric

Instructions

Add the tomatoes, mozzarella, corn, and basil to a bowl.
Dress with the olive oil, white wine vinegar, salt, and pepper. Toss well to coat with the dressing. Taste and adjust for seasoning.
Cut the baguette in ¼-inch to ½-inch thick slices along the diagonal. Either toast them in your toaster or preheat to 375°F. Place the slices on a sheet pan. Brush both sides of each slice lightly with olive oil and sprinkle with salt and pepper. Bake for 12-15 minutes until lightly brown.
Top your toasts with the delicious salad, and serve!

Video

Notes

You can enjoy this dish in more than one way:

As bruschetta on slices of baguette
As a salsa with tortilla chips
On a bed of greens as a leaf lettuce salad
On its own as a leafless salad

I always recommend using a high-quality extra-virgin olive oil in salad recipes like this one, the best quality that you can find.

The salad will store and keep fresh and in an anti-container in the fridge for up to 2 days. If you are enjoying it as a bruschetta or a leaf lettuce salad, add the leaf lettuce just before serving and/or toast the baguette just before serving.

Nutrition