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Bruschetta Salad


3 cups
chopped roma tomatoes
1⁄2 cup
chopped red onion
1⁄4 cup
fresh chopped basil
1⁄2 teaspoon
1⁄4 teaspoon
black pepper
2 Tablespoons
balsamic or red wine vinegar
1 Tablespoon
2 cups


  1. Combine the tomatoes, onion, basil, salt, black pepper, vinegar and oil in a bowl.
  2. Stir croutons in the salad and serve.
  3. Refrigerate leftovers within 2 hours.

    Photo and recipe adapted from Nutrition Matters.
Bruschetta Salad
Prep time: 15 minutes
Makes: 5 cups
Nutrition Facts: View Label
Last updated: 05/10/20

3 Comments for "Bruschetta Salad"

I made this salad during the summer, some of the kiddos I teach weren't sold on it because it is mostly tomato and raw onion which they weren't crazy about. I thought it was amazing and have made it several times since! I use the croutons more as a topping because if I stir them in then want to save it for later I just have soggy bread next time I go to eat it. 

May Mom use to make one like this except she used just the tomato juice and put bacon in it. An then served it with mayo or sandwich spread.

This is a fun easy to make summer recipe. I think a good addition to this recipe would be to add notes on how to make croutons from older bread.