May is National Salad Month, which seems fitting because we've been having salad for dinner a lot lately. Not only are salads perfect warm-weather meals, but they are also quick and easy to prepare. And, because it's insanely busy around our home this time of year, I'm all about quick and easy dinners!
Normally, I love serving cooked chicken over salad, but if we're really pressed for time, I'll serve tomato bruschetta as an appetizer, and I'll set up a mini salad bar that includes cold cuts with a variety of different toppings. Even the picky eaters enjoy this type of dinner!
To make the bruschetta, you'll need:
- 1 loaf of crusty bread
- 3 ripe tomatoes
- 4 tablespoons olive oil
- Italian seasoning, to taste
- Salt and pepper, to taste
- Crumbled feta
Dice the tomatoes, and then marinate them in the olive oil, salt, pepper and seasoning mixture. I do have to add that I love using fresh basil, but our garden isn't quite ready yet, so this is why I used the dried herbs. If you have fresh basil, by all means, use it!
While the tomatoes are mingling with the olive oil, cut the bread and toast it until it's nice and crunchy. Then, simply spoon the tomatoes over the toast slices and top with the feta cheese. We usually place a platter of bruschetta on the kitchen island and let people help themselves. You can also serve it along with your favorite beverage!
For the salad toppings, I served thin slices of cold cuts and cheese, strawberries, cucumbers and carrots. We also included raisins and cashews. The kids love being able to hide the salad greens! Because we had the bruschetta, I didn't serve any tomatoes this time around.
How's that for a quick and easy dinner?! There aren't many dishes either, so cleaning up is a breeze, and that's always a good thing!
So, what's your favorite quick and easy meal for summer? Do your family members enjoy salads, or do they avoid them? Enquiring minds want to know!
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