Bruschetta Salad


Bruschetta salad recipe

The best salads in life are the simplest ones!



  1. Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Meanwhile, in a mixing bowl add the olive oil, oregano and garlic. Mix until well combined. Add the sourdough to the olive oil mixture and toss until well coated. Place the sourdough onto the prepared tray and bake in the oven for 10-12 minutes or until golden and toasted. Allow to cool.
  2. Thinly slice the heirloom tomatoes horizontally and quarter the tomato medley. Arrange tomatoes on a serving dish and squeeze the orange juice over the top. Place the cheese on the plate and sprinkle with fresh basil and your homemade croutons. Finish with salt, pepper and a generous drizzling of extra olive oil.

Serves: 4
Takes: 20 mins

Recipe by Jacob Leung | | @jacobfood 


Ingredients for Bruschetta Salad

Villa Rossi - Extra Virgin Olive Oil (1l)

$16.99 ea

Colavita - Extra Virgin Olive Oil (1L)

$19.49 ea

Spice & Co (20g) Oregano Leaves

$2.99 ea

Garlic (head)

$2.24 ea

Garlic Organic (150g)

$9.99 ea

Sonoma - Bread Wholewheat (670g)

$6.49 ea

Tomatoes Ox Heart (each)

$1.65 ea

Tomatoes Medley Mix (400g punnet)

$5.69 ea

Oranges Navel Large (each)

$2.36 ea

Burrata Fresh (100g) La Stella Latticini

$6.99 ea

Harris Farm - Bocconcini Cherry (180g)

$5.99 ea

Paesenella - Bocconcini (200g)

$7.49 ea

Basil (bunch)

$4.49 ea

Maldon - Sea Salt Flakes (240g)

$9.49 ea