This one right here, as the title indicates, my favorite salad. I love it because I almost always have all the ingredients in house and it is the perfect lunch or light dinner. I use whatever lettuce I have on hand but my favorite is romaine lettuce for this combination. I add creamy cannelini beans, thinly sliced red onion and fennel, then, salt, pepper, lemon, and a drizzle of fruity extra virgin olive oil.
This was an appetizer for Monday night’s dinner. I had some sourdough baguette left over and needed to do something with it. While I was making grilled chicken and salad, we munched on this. It doesn’t get much easier than this organic tomato bruschetta (pronounced broo – sket – ta). Chopped up organic tomatoes, basil, salt, and pepper. Put it on sliced bread that I lightly toasted in my skillet with some olive oil. De-LISH!