Best 9 Bruschetta Salad Recipes

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Bruschetta salad is a refreshing and flavorful dish that combines the classic flavors of bruschetta with the convenience of a salad. Made with fresh tomatoes, basil, garlic, olive oil, and balsamic vinegar, bruschetta salad is a perfect appetizer or light meal. With its vibrant colors and delicious taste, bruschetta salad is sure to be a hit at your next gathering.

Let's cook with our recipes!

BRUSCHETTA SALAD



Bruschetta Salad image

This salad tastes just like bruschetta, but in a bowl. If you like bruschetta, you will love this salad!

Provided by Stephanie Moyle Barber

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

6 Roma tomatoes, sliced into rounds
½ pound mozzarella cheese, cut into bite-size cubes
1 cup crushed garlic-flavored bagel chips
½ cup torn fresh basil leaves
½ red onion, chopped
¼ cup light olive oil
3 tablespoons red wine vinegar
2 large cloves garlic, minced
1 tablespoon dried basil
salt and ground black pepper to taste

Steps:

  • Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 31.1 g, Cholesterol 36.3 mg, Fat 28.9 g, Fiber 4.2 g, Protein 19 g, SaturatedFat 9 g, Sodium 746 mg, Sugar 5 g

BRUSCHETTA PASTA SALAD



Bruschetta Pasta Salad image

Refreshing bruschetta combined with pasta makes for a great side dish or appetizer.

Provided by mauichick01

Categories     Side Dish

Time 2h45m

Yield 6

Number Of Ingredients 11

½ (16 ounce) package whole wheat penne pasta
½ cup red wine vinegar
¼ cup extra-virgin olive oil
6 cloves garlic, minced
2 teaspoons white sugar
1 cup finely chopped onion
¼ teaspoon sea salt
1 pinch ground black pepper to taste
4 cups diced tomatoes
2 cups mini fresh mozzarella balls
½ cup fresh basil, coarsely chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
  • Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 17.7 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 6.7 g, Sodium 390.3 mg, Sugar 6.9 g

GRILLED STEAK BRUSCHETTA SALAD



Grilled Steak Bruschetta Salad image

You'll want to fire up the grill just to make this impressive entree. The steaks cook quickly, and the salad prep takes almost no time at all. -Devon Delaney, Princeton, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds beef tenderloin steaks (1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices Italian bread (1/2 inch thick)
3 cups fresh arugula or baby spinach
3/4 cup prepared bruschetta topping or vegetable salad of your choice
Crumbled blue cheese, optional
3/4 cup blue cheese salad dressing

Steps:

  • Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. , Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.

Nutrition Facts : Calories 412 calories, Fat 26g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 950mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

GRILLED STEAK BRUSCHETTA SALAD FOR 2



Grilled Steak Bruschetta Salad for 2 image

Fire up the grill for this tasty salad. The meat will be done in a snap, leaving you more time to enjoy the summer evening. -Devon Delaney, Princeton, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 pound beef tenderloin steaks (1 inch thick)
1/4 teaspoon salt
1/8 teaspoon pepper
2 slices Italian bread (1/2 inch thick)
1 cup fresh arugula or fresh baby spinach
1/3 cup jarred or prepared bruschetta topping
1/3 cup blue cheese salad dressing

Steps:

  • Sprinkle steaks with salt and pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes. , Grill bread, covered, until toasted, 1-2 minutes on each side; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping. Drizzle with dressing.

Nutrition Facts : Calories 460 calories, Fat 31g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1183mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

TUNA SALAD BRUSCHETTA



Tuna Salad Bruschetta image

Tuna in olive oil makes sandwiches and casseroles tastier, and is particularly good in any dish that showcases the flavor of the fish itself, such as Tuna Cakes or Tuna Salad Nicoise.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 20m

Number Of Ingredients 10

8 3/4-inch-thick slices baguette, cut on the diagonal
1 tablespoon olive oil
coarse salt and ground pepper
1/4 cup fresh lemon juice, from 2 lemons
4 tablespoons Dijon mustard
2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup fresh flat-leaf parsley, chopped
1 shallot, finely chopped
2 celery stalks, thinly sliced crosswise

Steps:

  • Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
  • In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
  • Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.

Nutrition Facts : Calories 403 g, Fat 17 g, Fiber 5 g, Protein 24 g

CHICKEN BRUSCHETTA SALAD



Chicken Bruschetta Salad image

A tasty Chicken Salad served on a bed of greens. Prep time does not include marinating time. The recipe comes from Zigato's Restaurant in Sacramento and KCRA TV.

Provided by Barb G.

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 22

6 roma tomatoes, chopped
2 tablespoons capers
2 tablespoons fresh basil, chopped
2 tablespoons balsamic vinegar
2 tablespoons red wine
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
1/4 cup Spanish olives, cut in halves
2 tablespoons fresh oregano, chopped
1/4 cup olive oil
8 cloves garlic, chopped
1 lb organic mixed greens
salt and pepper
4 skinless chicken breasts
1 lime, juiced
1/4 cup olive oil
1 tablespoon basil, chopped
8 cloves garlic, minced
2 tablespoons red wine vinegar
salt and pepper

Steps:

  • Combine Marinade ingredients (except Chicken breast).
  • Put marinade on chicken& marinade overnight.
  • Grill chicken on BBQ or in broiler oven.
  • Chill well, cut into strips and return to refrigerator.
  • Prep tomatoes, onions, bell peppers and olives, combining with remaining salad ingredients except Spring Greens.
  • Marinate for 2 hours.
  • Toss chicken strips.
  • Serve atop a bed of spring greens with a garnish of fresh herbs sprigs.

BELLA BRUSCHETTA SALAD



Bella Bruschetta Salad image

Provided by Food Network

Time 20m

Yield 10 servings, 1-1/2 cups each

Number Of Ingredients 8

1/2 cup KRAFT Light Parmesan Asiago Balsamic Vinaigrette Dressing
1/4 cup chopped fresh basil
4 cups torn romaine lettuce
4 cups croutons
8 tomatoes, chopped
2 cups pepperoni slices
1 cup cubed KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

  • MIX dressing and basil.
  • TOSS lettuce with croutons, tomatoes, pepperoni and mozzarella. Add dressing mixture; mix lightly.
  • SPRINKLE with Parmesan.

RANCH STEAK BRUSCHETTA SALAD (COOKING LIGHT)



Ranch Steak Bruschetta Salad (Cooking Light) image

Make and share this Ranch Steak Bruschetta Salad (Cooking Light) recipe from Food.com.

Provided by seesko

Categories     Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

6 tablespoons ranch dressing
1 1/2 tablespoons prepared horseradish
1 tablespoon fresh ground black pepper
2 teaspoons ground coffee
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried ancho chile powder
4 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick)
cooking spray
1/4 cup chopped shallot
1/4 cup chopped fresh basil
1/4 cup chopped bottled roasted red pepper
1 tablespoon fresh lemon juice
12 cherry tomatoes, halved
6 cups loosely packed arugula
12 slices French bread, toasted (1-ounce slices)

Steps:

  • To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.
  • To prepare steaks, combine black pepper, ground coffee, ground cumin, and ancho chile powder. Rub both sides of steaks with pepper mixture, and let stand 10 minutes.
  • Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes.
  • Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
  • Arrange 1 cup arugula on each of 6 serving plates, and top each serving with 2 toast slices. Cut each steak diagonally across grain into thin slices. Divide steak slices evenly among the toast slices; top each serving with about 2 tablespoons tomato mixture. Drizzle each serving with about 1 tablespoon of the salad dressing. Serve immediately.
  • Nutritional Information.

CRETAN-STYLE BRUSCHETTA SALAD



CRETAN-STYLE BRUSCHETTA SALAD image

Categories     Olive     Tomato     Appetizer     No-Cook     Vegetarian

Yield 4

Number Of Ingredients 7

3/4 - 1 cup feta cheese, crumbled
1 teaspoon oregano
1 tablespoon capers
1-2 tablespoons chopped Kalamata olives
1/2 cup ripe tomatoes, chopped
3 tablespoons olive oil
Cretan barley rusks, also know as I>paximadiaI>

Steps:

  • Combine first six ingredients in a bowl and place in refrigerator for at least an hour or overnight. Sprinkle rusks with a few drops of water to moisten slightly. Top each rusk with the prepared cheese and tomato mixture. Set aside for 10 minutes, and then serve with a chilled glass of white wine. Elena Pappas elena_20@otenet.gr

Tips:

  • Use fresh, ripe tomatoes: The quality of your tomatoes will make a big difference in the flavor of your salad. Choose tomatoes that are in season and have a deep red color.
  • Chop the tomatoes into small pieces: This will help them to release their juices and flavor into the salad.
  • Add a variety of toppings: The possibilities are endless! Some popular options include basil, mozzarella cheese, olives, and roasted peppers.
  • Drizzle with a flavorful dressing: A simple vinaigrette or olive oil and balsamic vinegar dressing is a great way to finish off your salad.
  • Serve immediately: Bruschetta salad is best enjoyed fresh. It will start to wilt if it sits for too long.

Conclusion:

Bruschetta salad is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. Experiment with different toppings and dressings to find your favorite combination.

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