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Bruschetta salad with cherry tomatoes, croutons, red onion, herbs and balsamic pearls in a white bowl on a white timber background

5-Minute Bruschetta Salad

A quick fresh bruschetta salad made with ripe tomatoes, crunchy croutons, herbs and sticky white balsamic. Ready in minutes and full of bright Italian flavour.
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Prep Time:5 minutes
Course: Light Dinner, Lunch, Side Salad
Cuisine: Italian
Keyword: bruschetta salad, easy tomato salad, Italian tomato salad, tomato bruschetta salad
Servings: 2
Author: Kate Brodhurst

Ingredients

  • 400g medley tomatoes, halved
  • 1 ½ cups croutons, see Note 2
  • ½ red onion, thinly sliced
  • ⅓ cup fresh chopped herbs, such as basil, parsley or chives
  • ½ long green chilli, thinly sliced, optional
  • Sea salt flakes and cracked black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon sticky white balsamic or caramelised balsamic vinegar
  • Sticky balsamic pearls, optional

OPTIONAL FILLING

  • ⅔ cup cooked barley, brown rice or quinoa
  • ¼ cup crumbled firm feta

Instructions

  • Combine the tomatoes, croutons, red onion and herbs in a bowl. Season with sea salt and cracked black pepper. Toss gently to combine.
  • Whisk the olive oil and Sticky White or caramelised balsamic together. Pour over the salad and toss to coat.
  • Top with Sticky Balsamic Pearls if using. Serve immediately.
    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