Bruchetta Salad

Directions

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   *** Note For the tomato, u want a plump juicy red tomato.
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   Plum tomatoes wont work here as they r too dry and wont create enough liquid.
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   :)
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   *** note for the croutons: i used an herb seasoned french bread crouton.
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   Plain french bread made into croutons will work as well.
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   Also italian seasoned crroutons go well.
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   I have alot of recipes in my profile to make your own croutons.
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   U can really use any bread with any seasoning.
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   *** note for salad mix: any salad mix will do!
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    Just choose your favorite.
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    *** i used 2 different kinds prebagged mixes because i really love a variety without spending an arm and a leg.
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    a kale mix and a spring veggie mix which consisted of the following.. baby kale, shaved brussel sprouts, radicchio, red cabbage, sliced radishes, sliced carrots, baby tango lettuce, baby red and green romain lettuce, red and green oak lettuce, baby butter lettuce, green leaf lettuce,lollorossa lettuce, red bok choy,baby spinach, arugula and mizuna.
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    Lets cook!
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    In a medium deep bowl, add diced tomato.
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    Peel and dice onion to desired size.
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    Very small diced to large diced.
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    Add onion to tomato and stir well.
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    Add garlic to tomato mix.
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    And stir again.
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    ( keeping stirring after each addition gets the tomatoes to juice well.)
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    Add red wine vinegar and olive.
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    Stir again.
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    Add parsely and oregano.
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    Add a few pinches salt and pepper.
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    Stir again.
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    Add more salt pepper to desired taste.
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    Stir well.
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    Set aside!
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    In a large serving/salad bowl.. add your lettuce mix.
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    Sprinkle cheese over the entire top of the lettuce.
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    Spoon tomato mix over the cheeese, use the liquid too!
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    Toss just before serving.
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    Dish onto a plate and sprinkle with croutons to serve.
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    Enjoy!
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    :)