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