Let’s talk about lunch! This vegan no-tuna salad sandwich is a super easy, yummy and filling lunch option. It’s based off the idea of a tuna salad sandwich, sans tuna. The recipe makes enough for about three large sandwiches and the mixture stores really well …
Tag: vegan lunch
Wowweee it’s getting freezing in Melbourne! I absolutely love autumn, the colours, the leaves falling, the crisp air, the beautiful fog and mist sitting across country paddocks early in the morning. During these cool Autumn days, soup becomes a staple in my household, I could …
I don’t think I can use words to express how much I LOVE bruschetta. Not only as an entree or side dish, but also as a meal! The flavours of fresh tomato, basil, spanish onion and garlic are delicious and of course fresh bread OMG I love freshly baked bread!
This recipe is super easy to throw together as a side to pasta or soup, or to have on its own for lunch. You can easily adjust the recipe depending on the number of servings you require. The key to good bruschetta is definitely fresh bread, I use fresh Vienna sourdough, and while the slices are slightly smaller than normal bread it provides a better base for the toppings.
If you make this super easy bruschetta and share it on insta, please tag me @kiahs.kitchen or #KiahsKitchen so I can see your creation!
For a downloadable PDF of this recipe, please click this link: Easy Bruschetta
Prep Time: 5 minutes
Cook Time: 2 minutes
Makes: 2-4 servings (makes 4 pieces)
This super easy bruschetta is great as an entree or a side dish to a delicious pasta or soup. It’s simple, flavourful, fresh and ready in minutes. I use Vienna sourdough bread so the slices are slightly smaller than standard bread slices. Good quality fresh bread is key to this recipe!
Three large tomatoes, chopped
¼ of a Spanish (red) onion, finely chopped
¼ cup of fresh basil, chopped
3 teaspoons of garlic infused olive oil
Juice of ½ a fresh lime
4 pieces of fresh sourdough bread
Good quality balsamic vinegar
Salt & pepper
In a bowl, combine the chopped tomatoes, spanish onion, fresh basil, lime juice and one teaspoon of the garlic infused olive oil and stir to combine
Place the sourdough in a toaster and toast until lightly golden
Place the toast on two plates and brush each piece with the remainder of the garlic infused oil
Divide the tomato mixture between the four pieces of toast, season with salt and pepper and drizzle balsamic vinegar over each piece
Note: if you don’t have garlic infused olive oil, use a good quality olive oil instead and cut a fresh clove of garlic in half rubbing it on each piece of toast to give that slight garlic flavour