Summer Salad Bruschetta

• 1 pint heirloom cherry tomatoes
• 2 peaches - pitted and small diced
• 1/2 honeydew melon - small diced
• 1/2 red onion - small diced jalapeno - finely minced
• 1/2 cup cerignola olives - pitted and halved
• 1 seedless cucumber - peeled and small diced
• 1 cup fresh white corn
• 1 cup boccocini - sliced
• 1 tablespoon cumin
• 2 limes, juice and zest, separated
• 2 tablespoon each - basil, mint, cilantro, separated
• 4 tablespoons champagne vinegar
• 1 tablespoon Dijon
• 1 tablespoon honey
• 1/4 cup extra virgin olive oil, plus more for brushing
• 1 loaf sourdough bread - sliced

1. For the salad - In large bowl, combine tomatoes, peaches, honeydew, red onion, jalapeno, olives, cucumber, corn and boccocini. Mix well to combine. Add cumin, the juice and zest of 1 lime and 1 tablespoon each of basil, mint and cilantro. Mix well. Adjust seasoning with salt and pepper.
2. For the dressing - In separate small bowl, combine reserved lime juice and zest, remaining tablespoons of basil, mint and cilantro, vinegar, Dijon and honey. Whisk well to combine. Slowly whisk in the olive oil. Drizzle over the salad. Set aside until ready to use.
3. For bruschetta - brush olive oil over both sides of bread slices. Season with salt and pepper. On grill or stove stop grill pan, grill bread on both sides until browned and crispy. Top with the summer salad and enjoy!
4. (this is meant as a dinner size bruschetta - its ok if some spills out oun the plate too!)

heirloom cherry tomatoes, peaches, red onion, cerignola olives, cucumber, fresh white corn, boccocini sliced, cumin, basil, champagne vinegar, honey, ubc, bread

Taken from www.epicurious.com/recipes/member/views/summer-salad-bruschetta-50105871 (may not work)