De-constructed Bruschetta Salad Recipe

De-constructed Bruschetta Salad


  • 4 cups
    bread, cubed
  • 1 ½ tbsp
    extra virgin olive oil
  • 1 tsp
    garlic paste
  • 500g
    cherry tomatoes, halved
  • 1 (150g)
    red onion, finely diced
  • 1 (200g)
    red capsicum, roughly chopped
  • 3 tbsp
    red wine vinegar
  • 1/4 cup (60ml)
    extra virgin olive oil
  • 1 cup (80g)
    fresh basil leaves

How to Cook

Prep Time: 10 minutes | Cooking Time: 15 minutes
  1. Preheat the oven to 200°C/180°C fan forced. Grease and line a baking tray with paper. In a large bowl combine bread, garlic and olive oil. Place on prepared tray and bake for 10 minutes or until golden. Remove from oven and set aside.

  2. Meanwhile; in a large bowl, combine tomatoes, onion, capsicum, red wine vinegar, olive oil, salt and pepper to taste. Stir to combine. Allow this mixture to sit for 10 minutes (the longer it sits, the better the flavour).

  3. Toss croutons with tomato mixture. Allow this mixture to sit for about 15 minutes, stirring occasionally. Transfer salad to a serving bowl. Garnish with basil leaves and serve.



Average Qty Per Serve Qty Per 100g
Energy 1512.6kj 474.3kj
Weight 318.8g 100g
Protein TOTAL 7.9g 2.4g
Fat TOTAL 21.9g 6.8g
- Saturated Fats 3.4g 1.0g
Carbohydrates TOTAL 29.7g 9.3g
- Sugars 8.2g 2.5g
Sodium 246.8mg 77.4mg
Dietary Fibre 6.0g 1.9g
Calcium 104.3mg 32.7mg