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Five Yum Friday

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Here at BOSH! HQ we are desperately holding on to the final strands of this delightful, sunny summer season 🌞 Whilst we enjoy the last few weeks of warmth we’ve been making some delicious summery recipes too! This one’s a real treat - Bruschetta Salad! Basically deconstructed bruschetta, in a bowl. And who doesn’t like bruschetta?! Sweet tangy balsamic & tomato flavours combined with perfectly grilled Italian bread = yummo. The croutons in this salad are to die for and the whole dish is delightfully colourful and fresh. It would go great as a side to a BBQ, or makes for a delicious light lunch! Who said salads have to be boring? 🥗




  • 200g un-sliced seeded brown bread (inch cubes)
  • 2 tbsp olive oil
  • 1 tsp dried Italian herbs
  • ½ tsp garlic powder
  • Salt and pepper to taste

Tomato Mix

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

Everything Else

  • 10g basil leaves
  • 2 heads romaine lettuce
  • 2 tbsp nutritional yeast


  1. 1.

    Preheat oven to 180*C | Baking tray lined with parchment paper | 2 large mixing bowls | Microplane

    First, make the 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 | Mix together with a fork to combine | Add the bread to the bowl and fold 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

    Now, prepare the rest of the salad | Trim and roughly shred the lettuce | Pick the basil leaves and slice the bigger leaves Now, 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