Summer Salad Bruschetta Recipe

Name: Summer Salad Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint heirloom cherry tomatoes; 2 peaches - pitted and small diced; 1/2 honeydew melon - small diced; 1/2 red onion - small diced jalapeno - finely minced; 1/2 cup cerignola olives - pitted and halved; 1 seedless cucumber - peeled and small diced; 1 cup fresh white corn; 1 cup boccocini - sliced; 1 tablespoon cumin; 2 limes, juice and zest, separated; 2 tablespoon each - basil, mint, cilantro, separated; 4 tablespoons champagne vinegar; 1 tablespoon Dijon; 1 tablespoon honey; 1/4 cup extra virgin olive oil, plus more for brushing; 1 loaf sourdough bread - sliced

Servings: persons

1 pint heirloom cherry tomatoes
2 peaches - pitted and small diced
1/2 honeydew melon - small diced
1/2 red onion - small diced jalapeno - finely minced
1/2 cup cerignola olives - pitted and halved
1 seedless cucumber - peeled and small diced
1 cup fresh white corn
1 cup boccocini - sliced
1 tablespoon cumin
2 limes, juice and zest, separated
2 tablespoon each - basil, mint, cilantro, separated
4 tablespoons champagne vinegar
1 tablespoon Dijon
1 tablespoon honey
1/4 cup extra virgin olive oil, plus more for brushing
1 loaf sourdough bread - sliced

1
For the salad - In large bowl, combine tomatoes, peaches, honeydew, red onion, jalapeno, olives, cucumber, corn and boccocini. Mix well to combine. Add cumin, the juice and zest of 1 lime and 1 tablespoon each of basil, mint and cilantro. Mix well. Adjust seasoning with salt and pepper.
2
For the dressing - In separate small bowl, combine reserved lime juice and zest, remaining tablespoons of basil, mint and cilantro, vinegar, Dijon and honey. Whisk well to combine. Slowly whisk in the olive oil. Drizzle over the salad. Set aside until ready to use.
3
For bruschetta - brush olive oil over both sides of bread slices. Season with salt and pepper. On grill or stove stop grill pan, grill bread on both sides until browned and crispy. Top with the summer salad and enjoy!
4
(this is meant as a dinner size bruschetta - its ok if some spills out oun the plate too!)

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pint heirloom cherry tomatoes, 2 peaches - pitted and small diced, 1/2 honeydew melon - small diced, 1/2 red onion - small diced jalapeno - finely minced, and more.

Yes, Summer Salad Bruschetta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Salad Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions