Bruschetta Salad with Seed Bread Croutons

Seed Bread Croutons

These were designed to go with the Bruschetta Salad recipe but would accompany many other dishes well. Sprinkle over Caesar salad, greek salad, chef’s salad, pumpkin soup, potato & leek soup, minestrone soup, french onion soup etc.

You can crumble them up as a crunchy topping over lasagne or other casseroles. If they become slightly stale over time, you can re-dry them in the oven or dehydrator (but be cautious that the level of moisture has not already allowed any bad growths, you will see or smell this).

Cut into larger squares and have like crackers in school lunches instead of sandwiches or wraps, with dips etc.

Bruschetta Salad with Seed Bread Croutons


Seed Bread Ingredients

Bruschetta Salad Ingredients

  • 5 Tomatoes Medium. 400g. The best you can find.
  • 1 Capsicum large. 240g.
  • 1 Zucchini Medium. 150g
  • cup Olives 150g. Pitted, chopped
  • 1 Sweet white or red onion 100g
  • ¼ Cup Basil 10g. Fresh leaves, chopped
  • 1-2 Tbsp Capers 30g
  • 2 Tbsp Pomegranate molasses or balsamic glaze 35g
  • Generous Seed Bread Croutons see recipe


Seed Bread Croutons Method

  • 1. Pre-heat the oven to 170°C (330°F).
  • 2. In a food processor, add all dry ingredients.
  • 3. Blitz until a fine meal-consistency is reached.
  • 4. Add the vinegar and water and mix until evenly combined
  • 5. Line a large baking tray (~450 x 250mm or 18" x 10") with baking paper.
  • 6. Spread the mixture evenly out to the edges of the paper.
  • 7. Bake for 35 min.
  • 8. Remove from the oven to cut them into approximately 10- 15mm (½ inch) squares.
  • 9. Lower the temperature to ~130°C (250°F) and continue to bake until dry. Depending on your oven and how much moisture it retains, this could take between 35-45min.
  • 10. Alternatively, you may finish them in a dehydrator.
  • 11. If they are truly bone dry you may store them in a well-sealed container in the pantry for a few weeks but if there are little sneaky fingers around, they certainly won't last that long.

Bruschetta Salad Method

  • 1. Dice the tomatoes, capsicum, zucchini, and olives into small bite-sized pieces.
  • 2. Finely mince the onion and basil.
  • 3. Combine all ingredients in a bowl, except the croutons and molasses and toss gently.
  • 4. Drizzle the molasses and sprinkle the croutons generously over before serving.
  • 5. This will keep for 1-2 days in the fridge. Pack the croutons separately in lunchboxes.
Tried this recipe?Let us know how it was!
Course Appetizer, Salad, Side Dish, Special Occasion - Adult Party, Special Occasion - Christmas
Cuisine Italian
Keyword apple cider vinegar, baking powder, balsamic glaze, basil, capers, capsicum, chia seeds, coconut flour, garlic powder, italian herbs, nutritional yeast, olives, pomegranate molasses, sesame seeds, sunflower seeds, tomatoes, zucchini
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Oil Free, Peanut Free, Refined Sugar Free, Soy Free, Wheat Free
Value Paleo, Raw, Vegan, Vegetarian
Author: Ashley Jubinville


Visit The Kitchen Coach to learn more about kitchen skills, time-saving hacks, and how to flip your kitchen, the wholefoods way!

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About the Author: Ashley Jubinville

Ashley Jubinville is the world's leading Kitchen Coach, helping families find successful strategies in their transition to a healthier whole food diet while juggling the daily stresses in their world. An effervescent, determined Canadian, Ashley has a no-nonsense, cut-through-the-noise approach that has been an absolute game-changer for hundreds of families. With 16 years of research, practice, engineering and passion, Ashley has discovered a formula of success that has her working with clients across the globe. Her unique approach with food, recipes, and quirky engineering mind help get you organised, on-track, and loving the kitchen again. She has done what many doctors told her was impossible with her own personal health challenges since childhood and now helps other prevent the trail, error, time, and frustration in figuring it all out alone. Her work is her passion, and you can find her sharing her wealth of knowledge in her flagship Food Relationship Reset program; online via her live, real-time cooking show; public speaking; and book writing.

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