Bruschetta Salad

Servings:

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 Time15

Cook Time15

Total Time30

Ingredients

Salad

5 medium ripe tomatoes, room temperature, diced (see note 1)
¼ red onion, finely diced
25 g fresh basil leaves, shredded (see note 2), plus extra to serve
60 ml 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.

Notes

Note 1 – Tomatoes I've used (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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