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A fresh, flavour-packed tomato salad with buttery garlic croutons that taste like mini garlic breads.

Bruschetta salad with crispy garlic parmesan croutons served with a spoon
The croutons are designed to soak up all the tomato juices, olive oil and balsamic sitting at the bottom of the bowl.

I immediately associate bruschetta with relaxed nights out – good food in the middle of the table, a glass of wine, nowhere to be, and no one asking me where their school shoes are. 😂 While those kinds of dinners don’t happen often, I’ve realised it’s actually very easy to recreate that same feeling at home with simple ingredients and minimal effort. This Bruschetta Salad recipe has become one of my favourite ways to do just this.

Close-up top view of bruschetta salad with garlic parmesan croutons
The combination of warm garlic parmesan croutons and ripe, room-temperature tomatoes makes such a difference to the flavour of this salad. Cold tomatoes just don’t hit the same.

This recipe was born on one of those nights where I’d already gone a little overboard with dinner – meatballs and a prawn (shrimp) pasta – and I wanted something fresh and vibrant on the table without making another heavy side dish. So I chopped up some ripe tomatoes, added fresh basil, balsamic vinegar and fruity olive oil, then made the best, crispiest garlic parmesan croutons I’ve ever had in my life … think mini garlic breads, but crunchier and designed specifically for soaking up all those glossy tomato juices at the bottom of the bowl.

Overhead view of fresh bruschetta salad with crispy croutons
The salty parmesan croutons balance perfectly with the sweetness of ripe tomatoes and the sharpness of balsamic vinegar.

It was DELICIOUS. And now it makes a regular appearance on our table because it goes with absolutely everything – grilled chicken, steak, fish, pasta or barbecues. It feels fresh and a little bit special, but takes less than 30 minutes to make using simple supermarket ingredients.

Fresh ingredients for bruschetta salad laid out on a bench
Because this recipe uses such simple ingredients, quality matters here – ripe tomatoes, good olive oil and fresh basil make all the difference.
Fresh tomatoes being prepared for bruschetta salad
Cut the tomatoes into larger chunks rather than small dice so they hold their shape and create texture throughout the salad.
Tomatoes and basil mixed together for bruschetta salad
Salting the tomatoes helps draw out their natural juices, which combine with the olive oil and balsamic to create the dressing for the salad.
Garlic parmesan croutons cooking in an air fryer basket
Adding parmesan while the croutons are hot helps it melt slightly and cling to the bread instead of falling straight off.
Crispy golden garlic parmesan croutons fresh from the air fryer
Cook the croutons until deeply golden rather than lightly toasted – the extra colour gives better crunch and much more flavour.
A garlic parmesan crouton dipped in bruschetta salad dressing
Leave the croutons sitting in the dressing for 30 seconds before eating – they absorb all the garlic, basil, tomato and balsamic flavours without going soggy.

What is bruschetta?

Traditional bruschetta is an Italian dish made with toasted bread topped with chopped tomatoes, basil and olive oil, often served as an appetiser. This Bruschetta Salad recipe keeps all of those same fresh flavours, but turns it into more of a side salad – juicy tomatoes, basil and balsamic vinegar tossed together and topped with Crispy Garlic Parmesan Croutons instead of large slices of bread. It’s lighter, easier to share and perfect alongside dinner.

Top view of bruschetta tomato salad with fresh basil
This works best served immediately after assembling so the croutons stay crisp on the outside while soaking up all the dressing underneath.

What type of tomatoes are best for Bruschetta Salad?

I’ve used truss tomatoes (tomatoes on the vine), but roma (plum) tomatoes, cherry tomatoes or heirloom tomatoes also work beautifully. The most important thing is that they’re ripe and at room temperature – cold tomatoes straight from the fridge just don’t have the same flavour.

What can I serve Bruschetta Salad with?

Roasted chicken, baked chicken breast, chicken skewers, chicken schnitzel, pasta, fish, steak, or as a side to a barbecue spread.

Side view of bruschetta salad plated and ready to serve
This salad is best made with ripe, room-temperature tomatoes because they’re sweeter, juicier and far more flavourful than cold tomatoes from the fridge.

Why are my tomatoes watery?

Tomatoes naturally release liquid as they sit. That’s actually what creates the delicious dressing at the bottom of the bowl once it mixes with the olive oil and balsamic.

What type of bread works best?

I love using sourdough because it holds its shape really well and gets extra crispy, but any crusty bread will work. Ciabatta, a rustic loaf, or even a day-old baguette are all great options. The key is using bread with a bit of structure so it doesn’t fall apart when tossed in the garlic butter. If using softer bread, tear it into slightly larger pieces so they don’t break down too much in the butter.

Can I leave out the parmesan?

Absolutely. The croutons are already really flavourful from the garlic butter alone, so leaving the parmesan out still gives you a delicious result. This also makes them dairy-free, and vegan if you swap the butter for olive oil (just use a total of 4 tablespoons of olive oil instead).

If you enjoyed Bruschetta Salad, I think you’ll love:

Bruschetta salad with crispy garlic parmesan croutons served with a spoon

Bruschetta Salad

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This Bruschetta Salad recipe is one of those low-effort sides that somehow makes dinner feel special. Fresh tomatoes, basil, balsamic vinegar and olive oil are topped with crispy garlic parmesan croutons that soak up all the juices like little pieces of garlic bread. It's quick, simple and goes with just about everything.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Servings: 4

Ingredients

Salad
  • 5 medium ripe tomatoes, room temperature, diced (see note 1)
  • ¼ red onion, finely diced
  • 25 g (½ cup) fresh basil leaves, shredded (see note 2), plus extra to serve
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
Crispy Garlic Parmesan Croutons
  • 2 tbsp butter, melted
  • 2 tbsp extra-virgin olive oil
  • 2 tsp freshly minced garlic
  • ½ tsp sea salt flakes
  • 4 slices crusty bread, sourdough or similar, torn into chunks (see note 3)
  • 2 tbsp finely grated parmesan, (see note 4, plus extra to serve)

Instructions

  • Prepare the salad – Place the salad ingredients into a large serving bowl. Toss to combine and set aside while you prepare the croutons.
  • Prepare the croutons – Place the melted butter, olive oil, garlic and salt into a large bowl and mix to combine. Add the torn bread and toss well to coat.
  • Cook the croutons: oven method – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spread the bread onto a baking tray (lined with baking/parchment paper) in a single layer. Bake for 10–15 minutes, turning halfway through cooking, until golden and crisp.
  • Cook the croutons: air fryer method – Preheat the air fryer to 180°C (350°F). Transfer the bread to the air fryer basket in a single layer (work in batches if needed). Cook for 6–8 minutes, shaking halfway through cooking, until golden and crisp.
  • Finish the croutons – Sprinkle with the parmesan while hot and toss gently to coat. Set aside slightly to cool.
  • Assemble and serve – Top the salad with the warm garlic parmesan croutons, extra basil and extra parmesan. Serve immediately while the croutons are still crisp.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Tomatoes I’ve used truss tomatoes (tomatoes on the vine), but roma (plum) tomatoes, cherry tomatoes or heirloom tomatoes also work beautifully. The most important thing is that they’re ripe and at room temperature – cold tomatoes straight from the fridge just don’t have the same flavour. If your tomatoes have been refrigerated, allow them to sit out of the fridge for 30 minutes before using.
Note 2 – Basil As you’ll see in the video, I kind of roll and scrunch the basil so I can shred it. However, the leaves can be left whole or chopped and the end result is equally delicious!
Note 3 – Bread Sourdough gives the best results because it holds its shape and gets really crispy. But any crusty bread will work – try ciabatta, a rustic loaf or even a day-old baguette. If using softer bread, tear it into slightly larger pieces so they don’t break down too much in the butter. Tear the bread into rough, uneven chunks rather than cutting it. The jagged edges get extra crispy and hold onto more of the garlic butter.
Note 4 – Vegan version You can omit the parmesan to make this recipe dairy-free and still get a delicious result. If you also swap the butter for 4 tablespoons of olive oil, this also makes the croutons vegan.
Make Ahead The tomato mixture can be prepared up to 4 hours ahead and refrigerated until needed. The croutons can also be cooked up to 2 days ahead and stored separately in an airtight container at room temperature. For the best texture, assemble the salad just before serving so the croutons stay crisp. Reheat in the oven at 180°C (350°F) (160°C/325°F fan-forced) or air fryer at 180°C (350°F) for 3–4 minutes to crisp back up before serving.
Leftovers Store leftover tomato salad (without the croutons) in an airtight container in the fridge for up to 2 days. The tomatoes will soften and release more liquid over time, but the flavour is still delicious. Store leftover croutons separately in an airtight container at room temperature for up to 2 days. Reheat in the oven at 180°C (350°F) (160°C/325°F fan-forced) or air fryer at 180°C (350°F) for 3–4 minutes to crisp back up before serving. Not suitable for freezing.

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Course 20 Minutes or Less, BBQ, Easy Entertaining, Salad, Sides, vegetarian
Cuisine Italian-inspired