Vegan Bruschetta Salad Bosh TV

Bruschetta Salad

  • Simple
  • 0:25 m
  • 11 ingredients

This wonderfully summer-y dish is basically deconstructed a bruschetta in a bowl. Are you looking for a tasty salad idea, a plant-based healthy recipe? Oh well you are in for a treat with the BOSH Bruschetta salad. Whether you're looking for a healthy lunch idea or a side salad recipe the BOSH! vegan Bruschetta recipe in salad form is one to try! Imagine if a sweet, tangy, balsamic-y tomato had a baby with a loaf of perfectly grilled Italian bread. Well, that’s what we’re going for here. The croutons are a thing of beauty and the whole dish is delightfully colourful and so fresh it practically leaps off the plate. It would make a brilliant BBQ side, just sayin’.

Serves: 2

Ingredients

For the croutons

  • 2 tbsp olive oil
  • 1 tsp Italian herbs dried
  • 200g unsliced seeded brown bread - inch cubes
  • ½ tsp garlic powder
  • Salt & pepper to taste

For the tomato mix

  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 banana shallot small
  • 1 small garlic clove
  • 400g mixed cherry tomatoes
  • Salt & pepper to taste

To serve

  • 2 tbsp Nooch
  • 10g basil leaves
  • 2 head(s) of romaine lettuce

Before you start

Pre-heat oven to 180℃ | Baking tray lined with parchment paper | 2 large mixing bowls | Microplane grater

Step 1

First, make your croutons

  • Cut the bread into 1 inch cubes
  • Add the olive oil, herbs, garlic powder and a little salt and pepper to a mixing bowl and mix together with a fork to combine
  • Add the bread to the bowl and fold it into the flavoured oil, making sure all the bread is well covered
  • Spread the bread out evenly on a baking sheet, put the sheet in the oven and bake the bread for 12-15 minutes until golden and crispy

Ingredients

  • 2 tbsp olive oil
  • 1 tsp Italian herbs dried
  • 200g unsliced seeded brown bread - inch cubes
  • ½ tsp garlic powder
  • Salt & pepper to taste

Step 2

While the bread is in the oven, make the tomato mix

  • Peel and finely dice the shallot. Peel and grate the garlic
  • Quarter the tomatoes
  • Put the olive oil, balsamic vinegar, shallot and garlic in a bowl and stir to combine
  • Add the tomatoes to the bowl and fold to combine and cover

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • Salt & pepper to taste
  • 1 banana shallot small
  • 1 small garlic clove
  • 400g mixed cherry tomatoes

Step 3

Prepare the rest of the salad

  • Trim and roughly shred the lettuce
  • Pick the basil leaves and slice the bigger leaves

Ingredients

  • 10g basil leaves
  • 2 head(s) of romaine lettuce

Step 4

Build the salad

  • When the croutons have cooled, put them in a salad bowl
  • Add the tomatoes to the bowl and toss to combine with the croutons
  • Add the lettuce and basil to the bowl and toss to combine
  • Sprinkle the nutritional yeast and a sprinkle of black pepper over the salad and serve immediately as a side or as a very light lunch

Ingredients

  • 2 tbsp Nooch