FOR THE SALAD
2 c  Tomato -- chopped
1 c  Red bell pepper -- chopped
1 c  Yellow bell pepper --
Chopped
1 c  Onion -- chopped
2 ts Capers
3 tb Fresh basil -- chopped
1 tb Balsamic vinegar
2 ts Lemon juice -- freshly
Squeezed
Black pepper -- to taste
1    Clove garlic -- peeled and
Minced
1 ts Dried oregano
FOR THE BRUSCHETTA
8 sl Pizza dough baguette -- see
Recipe
3    Cloves garlic -- peeled and
Halved

Put all the salad ingredients into a large mixing bowl and toss thoroughly.
Cover and refrigerate for 1 hour.

Preheat the broiler.

Arrange the bread on the broiler rack and broil about 2 minutes per side,
until browned. Remove the bread slices and rub them with the cut side of
the garlic halves. Discard the garlic.

Place a mound of salad on each serving plate with 2 slices of bruschetta
alongside.

Rosie Daley from “In the Kitchen with Rosie”