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Bruschetta Salad


3 cups chopped roma tomatoes
½ cup chopped red onion
¼ cup fresh chopped basil
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons balsamic or red wine vinegar
1 tablespoon oil
2 cups croutons


  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.

Recipe Image
Prep time: 15 minutes
Makes: 5 Cups
Nutrition Facts: View Label


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. 

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.

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.