De-constructed Brushetta Salad Recipe

De-constructed Brushetta Salad


  • 4 cups
    cubed bread
  • 1½ tbsp
    extra virgin olive oil
  • 1 tsp
    garlic paste
  • 500g
    cherry tomatoes, halved
  • 1 x (150g)
    red onion, diced finely
  • 1(200g)
    red capsicum, chopped roughly
  • 3 x
    tbsp red wine vinegar
  • ¼ cup (60ml)
    extra virgin olive oil
  • 1 x (80g)
    cup loosely packed 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 is 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.