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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’.




  • 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


  • Baking tray lined with parchment paper
  • 2 large mixing bowls
  • Microplane grater


  1. 1.

    Pre-heat oven to 180℃

  2. 2.

    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. Mix together with a fork to combine.

  3. 3.

    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.

  4. 4.

    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.

  5. 5.

    Prepare the rest of the salad. Trim and roughly shred the lettuce. Pick the basil leaves and slice the bigger leaves.

  6. 6.

    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.

  7. 7.

    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.