This 20-minute, zesty bruschetta salad with roasted garlic, crispy croutons, and sweet, juicy cherry tomatoes served on lemon-infused creamy coconut yogurt is a perfect light and refreshing meal for autumn or spring. It’s also a great way to use up leftover grilled bread from a barbecue or cookout.
The roasted garlic gives the salad a deep, umami flavor, while the crispy croutons add a bit of crunch. The sweet, juicy cherry tomatoes burst with flavor in each bite, and the lemon-infused creamy coconut yogurt adds a tangy and creamy finish.
This salad is quick and easy to make, and it’s sure to please everyone at the table. It’s also a great way to get your daily dose of fruits, vegetables, and whole grains.
Hope you enjoy this delicious and healthy salad!
Bruschetta Style Salad
Ingredients
- 2 slices Sourdough bread torn into chunks – 2 punnets of cherry tomatoes (500g), halved
- 1 piece X400g can Butter beans drained
- 1 tablespoon Olive oil
- ¼ teaspoon Dried red chilli flakes
- 1 small bunch Basil about 25g
- 1 pot Coconut yoghurt
- 2 cloves Garlic roasted
- pinch of flaky sea salt
Instructions
- Preheat the oven to 200°C
- Mix the sourdough, tomatoes and butter beans with olive oil, chilli flakes and a pinch of flaky sea salt. Tip onto a large flat baking tray.
- Wrap the two garlic cloves in baking paper, adding them to the tray. Bake for 15 minutes, tossing halfway through, until the tomatoes are soft and the bread is crispy.
- Remove from the oven and stir through the torn basil.
- Once roasted, mash the garlic with the back of a fork and stir through the yoghurt with a pinch of salt. Then spoon onto a plate and top with the tomato mixture, once it’s ready. Finish with a few extra sprigs of basil and a sprinkling of chilli flakes.
