Bruschetta Salad
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
Ingredients
For the croutons
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp Italian herbs dried<item-todo-done><item-todo-done>200g unsliced seeded brown bread - inch cubes<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the tomato mix
<item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>2 tbsp balsamic vinegar<item-todo-done><item-todo-done>1 banana shallot small<item-todo-done><item-todo-done>1 small garlic clove<item-todo-done><item-todo-done>400g mixed cherry tomatoes<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To serve
<item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>10g basil leaves<item-todo-done><item-todo-done>2 head(s) of romaine lettuce<item-todo-done>
Before you start
Pre-heat oven to 180℃ | Baking tray lined with parchment paper | 2 large mixing bowls | Microplane grater
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
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
Prepare the rest of the salad
- Trim and roughly shred the lettuce
- Pick the basil leaves and slice the bigger leaves
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