Tomato Bruschetta Salad

• 1 packages Grape Tomatoes
• 1 packages Fresh Mozerella Pearls
• 1 balsamic vinegar
• 4 tbsp white wine vinegar
• 1 tbsp fresh basil
• 3 tbsp fresh garlic (minced)
• 1 loaf sourdough bread (sliced)
• 1 extra virgin olive oil
• 1 butter or margarine
• 1 1/2 small avacodo (optional)
• 3 small pepperchioni (sliced)

1. Slice tomatoes into halves and put into a bowl.
2. Drain mozzarella pearls and add to tomatoes.
3. Add garlic, basil, peppers, and white wine vinegar.
4. Then add balsamic &EVOO until fully covered.
5. Then add salt & pepper to taste.
6. I also put garlic powder.
7. Cover mixture, let sit in fridge alteast 4 hours.
8. Next butter bread slices and toast or grill until golden brown on top.
9. Mix avacado into tomato mixture (optional) and serve on top of bread slices.

grape tomatoes, fresh mozerella pearls, balsamic vinegar, white wine vinegar, fresh basil, garlic, bread, extra virgin olive oil, butter, avacodo

Taken from cookpad.com/us/recipes/332775-tomato-bruschetta-salad (may not work)