Who doesn’t love bruschetta? The crusty yet chewy bread with the savoury yet sweet topping of aromatic olive oil, fresh garlic, juicy tomatoes and beautiful basil… You know? I think we can all agree that this concoction is a hit. The Italians know what’s up.
But this is not a recipe for bruschetta. It’s a recipe for a bruschetta salad. Call it a deconstructed bruschetta, if you will. And it’s absolutely heavenly! Perfectly light for a summer lunch or appetizer, and it only takes a few minutes to put together.
This recipe serves 2.
The Garlic & Olive Oil Croutons
- 1 or 2 slices of a good Italian bread
- 1 tablespoon olive oil
- 1 clove of garlic
- 1 pinch of salt & pepper
Preheat oven to 175 / 350. Cut the bread into bite sized chunks. Place on a baking tray and drizzle with olive oil, minced garlic, salt & pepper and mix it around with your hands until the bread is evenly coated. Bake in oven for about 8 minutes or until lightly browned. Bake a little longer if you want crunchy croutons.
The Bruschetta Salad
- 2 servings of your favourite leafs
- 10-ish sweet cherry tomatoes
- 1/2 of a red onion
- 1 handful of basil
Plate the salad leafs and top with halved tomatoes, sliced onions and the basil. Drizzle with olive oil and balsamic vinegar if you wish. Finish by scattering the cooled croutons over the top. Aaaand enjoy!