One of my go-to bruschetta recipes is a concoction of tomatoes, olives, beans, greens and some herbs and seasoning (oil, vinegar, pepper, salt). But you can only get so much of that on a slice of bread – and as delicious as bread may be, the reality is the real nutrition comes from what’s on top.
So I prepared the bruschetta topping as usual, but added in loads more greens and had a few slices of bread on the side to scoop up some bites with. All of the goodness of bruschetta, but a bit healthier!
Try it with your own favorite bruschetta topping — throw some on top of a bed of greens with a piece or two of bread on the side. You won’t be disappointed.
Recipe: Chopped Bruschetta Salad (makes 2 servings)
What You Need
- 1 pint cherry or grape tomatoes, chopped into quarters (or equivalent amount of any tomatoes
- 5 cups roughly chopped greens (particularly arugula or a mix of greens that includes arugula)
- 1 14 oz can small white beans, rinsed and drained
- 1/2 cup chopped kalamata olives
- Handful of fresh basil leaves, chopped
- juice of 1/2 lemon (at least 2 tbsp)
- 4 tbsp good olive oil
- 1 small clove of garlic, finely minced
- good balsamic vinegar
- 2 tbsp prepared pesto
- pepper, himalayan salt, red pepper flakes
- 4-6 slices of crusty bread, toasted/grilled/broiled
What You Do
- Whisk lemon, olive oil, garlic and some ground pepper in a small dish. Set aside.
- Combine tomatoes, olives, beans, basil, a pinch of salt and lots of pepper in a bowl.
- Pour dressing over the above mix and toss to combine. Let sit for at least 10 minutes.
- Divide pesto among slices of prepared bread and spread in a thin layer
- To serve, place greens on a dish and add scoops of the bruschetta mix on top. Drizzle over the top with some balsamic vinegar (and a little more oil or lemon if you wish). Add a slice or to of pesto bread to the side of the dish.