Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.

Logo

Logo

Search

Watermelon Salad



WATERMELON, ARUGULA and FETA SALAD
Bertucci's Copycat Recipe

Serves 8

1 (5 oz.) package baby arugula
8 cups 3/4 inch cubes seedless watermelon
1 (7 oz.) package feta cheese, crumbled
2 tablespoons balsamic vinegar glaze

Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.

Notes:  The watermelon at Bertucci's is marinated in olive oil and fresh mint. There are also cucumbers in the dish served at Bertucci's.  The Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.

No comments:

Post a Comment