Go Back Email Link
Close-up of a bruschetta bowl with cherry tomatoes, toasted croutons, red onion, fresh herbs and balsamic pearls, served in a speckled ceramic bowl with a fork on a white timber table, surrounded by small bowls of light balsamic, garlic and seasonings.

5-Minute Bruschetta Bowl

A fresh and vibrant 5-minute Bruschetta Bowl loaded with juicy tomatoes, crunchy croutons, fragrant herbs and Sticky White Balsamic. Finished with balsamic pearls for a delicious burst of flavour, this salad is fast, colourful and perfect for lunch, light dinners or entertaining.
Print Recipe Pin Recipe
Prep Time:5 minutes
Course: Light Dinner, Lunch
Cuisine: Italian
Keyword: 5-minute salad, bruschetta bowls, bruschetta salad, deconstructed brushchetta, fresh tomato salad, Italian style salad
Servings: 2
Author: Kate Brodhurst

Ingredients

  • 400g medley tomatoes, halved (or use any combination of tomatoes of your choice)
  • 1 ½ cups croutons (See Note 2)
  • ½ red onion, thinly sliced
  • ⅓ cup freshly chopped herbs (basil, parsley, chives, etc)
  • ½ long green chilli, thinly sliced (optional but adds a nice kick)
  • Sea salt flakes and cracked black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Sticky White Balsamic (or use a store-bought caramelised balsamic vinegar - See Notes below)
  • Sticky Balsamic Pearls (optional)

OPTIONAL FILLING

  • ⅔ cup cooked barley (you could also use brown rice, freekeh, quinoa etc)
  • ¼ cup crumbled firm feta

Instructions

  • Combine tomatoes, croutons, onion, herbs in a bowl. Season well with sea salt and pepper and toss to combine.
  • Whisk olive oil and sticky white balsamic until combined. Pour over the salad and toss to coat. Top with as many Sticky Balsamic Pearls as you wish. Serve and enjoy.

OPTIONAL

  • Add barley and feta in Step 1 if desired for a more fulfilling salad.

Notes

  1. Cooks Notes:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. Homemade Croutons
    Any bread works — sourdough, baguettes, focaccia or stale bread. I use homemade sourdough for the delicious tang.
    1. Cut bread into 2cm cubes.
    2. Toss with olive oil, salt and pepper.
    3. Air-fry at 200°C for 12 minutes, shaking every 4 minutes until golden and crunchy.
    4. Cool completely and store in an airtight jar for up to 2 weeks. (They never last that long!)
  3. Sticky Balsamic Substitutions:
    If Sticky White Balsamic isn’t available, you can substitute with:
    • Caramelised balsamic from the supermarket, or
    • A mix of white balsamic vinegar + olive oil + a good pinch of sugar