1 plum tomato, seeded and diced
2 T. diced red onion
2 T. diced cucumber, peeled and seeded
1 T. chopped fresh basil
1 T. balsamic vinegar
1 tsp. extra-virgin olive oil
Salt to taste
1 pkg. (5.25 oz.) Chicken of the Sea Salmon Steak in Roasted Garlic Marinade, diced
4 slices French bread baguettes, ¼” thick, toasted
In a bowl, mix the first 6 ingredients together; add salt to taste. Gently fold in Chicken of the Sea Salmon Steak. Evenly divide bruschetta topping among the sliced bread. Serve immediately.
Makes 1 entrée serving.