Balsamic Egg Bruschetta / Salad

This is one of my favorite dishes which I made when I had very limited things on hand. I make it often now. This can be eaten warm or cold. I prefer room temperature. Good balsamic vinegar makes a difference. It can be eaten alone or on toasted bread. I find if I cannot find a decent tomato or it is not tomato season it is better to use sun-dried. The amounts of oil and vinegar you use should be according to your personal taste.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 3  hard-boiled eggs
• 1⁄3 cup  sweet  vidalia onion
• 1⁄2 cup  roasted peppers, packed in oil (from jar)
• 1⁄2 cup  ripe tomatoes or 1⁄2 cup sun-dried tomato packed in oil
• 1  tablespoon olive oil
• 4  tablespoons  balsamic vinegar
•  salt and pepper
• 1  pinch sugar
•  shaved parmesan cheese (optional)
• 1  tablespoon fresh basil, chopped very fine

Directions

1. Peel hard boiled eggs and dice as small as possible.
2. Dice onion, roasted peppers (don't rinse the oil) basil and tomatoes into very small pieces.
3. Place all diced foods into bowel.
4. Add oil, vinegar and spices to taste.
5. Let sit for 1/2 hour.
6. Spoon on top of toasted crostini bread rounds or eat alone, or atop of some good dark leafy greens.
7. Top with good shaved parmesan cheese if desired.