This easy and delicious bruschetta salad is a great way to use both, very ripe tomatoes and stale bread. It tastes great by itself and as an addition to other dishes.
Bruschetta in the form of a salad? Why not!
I think this is the last, typically summer recipe, this year. Although the salad can be prepared at any time of the year, it tastes the best in summer.
What is bruschetta?First, let’s get our pronauzation right, shall we?
In Italian the “ch” always produces a “k” sound. Therefore, the correct pronunciation of bruschetta in Italian is broo-skett-ah [ brusˈket.ta ].
Bruschetta is an Italian appetizer made of grilled bread rubbed with garlic, drizzled with olive oil and served with various toppings.
The most popular and probably the best known is the tomato bruschetta – toast served with tomatoes, seasoned with fresh basil, olive oil, salt and a bit of balsamic vinegar. You can find such an appetizer in almost every restaurant in Italy.
What will you need to make a bruschetta salad?All you need is stale bread [ I used a sourdough baguette ], tomatoes, garlic, extra virgin olive oil, balsamic vinegar, salt and freshly ground pepper.
Today’s recipe could be actually called panzanella salad, which is a very popular, especially in Umbria and Tuscany, salad prepared with stale bread.
Other variations of the bruschetta salad and leftover storage.You can enrich the salad with other additives, such as arugula, romaine lettuce, cucumbers, peppers, celery, red onion or even roasted vegetables. Avocados and grilled peaches or nectarines are also great.
For the gluten-free version of the salad, replace the traditional bread with the gluten-free one.
Salad tastes best when served right away. However, if you want to prepare it a little earlier, add bread shortly before serving, otherwise it will become too soggy.
The tomato salad itself is so simple and quick to make that there’s no need to make more of it and store it in the refrigerator.
Bread, however, can be roasted or grilled a couple of days in advance and store in an airtight container.
- grill pan, barbecue or oven
- stale bread
- 4 ripe tomatoes
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- salt to taste
- freshly ground pepper to taste
- Cut the bread into thick slices and put on a hot grill pan, barbecue or roast it in the oven, until browned and crispy. There is no need to brush it olive with oil.
- Cut the tomatoes into bite size pieces and transfer into a bowl.
- Add minced or very finely chopped garlic, basil, olive oil, vinegar and season to taste with salt and freshly ground pepper.
- Break toasted bread into smaller pieces, add to the tomato salad and toss to combine.
283 kcal | Carbohydrates 37 g | Protein 7 g | Fat 6 g | Fiber 2 g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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