Bruschetta Salad

Bruschetta Salad

The only thing I regret about this salad is not eating It all summer. 

This deconstructed bruschetta salad will hit you with some flavor ( and crispy sourdough croutons! )

For those who like an easy recipe that "wows", this one is for you -- roast some day-old sourdough, slice up some juicy tomatoes, fresh basil, parsley, kalamata olives, and red onions and whisk together a simple dressing. Throw It all in a bowl, toss, and go to heaven! 


Bruschetta Salad 

2 large slices of crusty sourdough bread, torn or cut into even crouton shapes 

1-2 tbsp ghee or olive oil 

¼ teaspoon Himalayan sea salt

⅛ teaspoon garlic powder 


4 cups grape tomatoes, halved or quartered

1 cup pitted kalamata olives, whole or halved 

1 cup basil, finely chopped 

1 cup parsley, finely chopped 

1 small red onion, diced 



2 tbsp olive oil 

1.5 tbsp red wine vinegar 

2 tsp apple cider vinegar 

1/2 tsp sea salt to start 

1/4 tsp cracked pepper 


Optional: Balsamic vinegar or glaze 


Preheat the oven to 400 degrees. 

Place the croutons on a baking sheet. Drizzle with olive oil/ ghee and sprinkle on your seasonings. Toss the bread with your hands and then arrange the bread evenly across the baking sheet. 

Bake for 7 minutes and then toss the bread. Repeat a few times until your bread is nice and golden brown. 

Remove from the oven and set aside. 

Add your tomatoes, olives, basil, parsley, and onion into a large bowl.

Whisk your dressing ingredients together in a separate small bowl. Taste and adjust your flavors. 

Drizzle dressing on the salad and mix well. Gently fold your croutons in. 

Optional: Drizzle on a balsamic vinegar or glaze.