Tomato Bruschetta Salad on Herby Hummus (Vegan)
A fresh and summery Tomato Bruschetta Salad on Herby Hummus made in just a few steps. This is the ideal sharing platter to enjoy all throughout summer and it’s naturally plant-based, high in fibre and protein.
I love a good sharing platter or topped hummus plate, and this one is loaded with flavour and freshness. It makes the most of summery tomatoes, fresh herbs and veggies with lots of tang, too. I love to serve this to friends or family and it’s great to enjoy with a picnic of BBQ or as appetisers, too, and you can serve on smaller plates. The ingredients are simple but delicious and you can also make the components ahead of time and serve it up just before you want to enjoy this platter.
Why will I love this?
This is so good:
- Vibrant, fresh and summery
- Uses fresh seasonal produce
- Tomatoes and herbs
- Ideal for sharing
- With a base of homemade hummus loaded with fresh herbs
- A fresh tomato salad with chunks of toasted sourdough
- Easy to make in a few steps
- The components can be made ahead of time
- Then plate up just before serving
- Use leftover bread!
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free
- Nut-free
- Naturally high in fibre
- Veggies, chickpeas and herbs
- A great source of protein
- From the chickpea hummus
- Great for gut health
- With apple cider vinegar
- The hummus is great on its own
- Everyone will love it
- Bring to picnics or BBQs, serve as a sharing platter
- Or plate up as small appetisers
If you already love the sound of this tomato dish, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the hummus:
- Chickpeas: I use the queen chickpeas from Bold Bean which are so plump and blend so well.
- Tahini: make sure it’s runny and smooth.
- Extra virgin olive oil: use a good quality oil for the best flavour.
- Lemon: the zest and juice add freshness.
- Appe cider vinegar: I am using Bragg Apple Cider Vinegar with the mother, which is my go-to in salads and sauces. I love that it is great for gut health and adds a lovely tang to this recipe.
- Garlic: for flavour.
- Fresh herbs: like coriander and mint but parsley, basil or chive will also work.
- Salt and pepper: to season.
And for the salad:
- Sourdough or other bread: I use seeded sourdough bread, but you can use any bread, sliced thickly and cut into bite-size pieces.
- Tomatoes: use a variety of shapes, colours and types to add more interest to this salad.
- Cucumber: chopped thinly for crunch.
- Red onion: sliced thinly so it softens in the dressing.
- Pomegranate: for pops of fruitiness.
Finally for the dressing:
- Extra virgin olive oil: as above.
- Apple cider vinegar: as above.
- Maple syrup: or honey to sweeten the dressing.
- Lemon: the zest and juice.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use GF bread and it’s naturally nut-free.
How do I make this?
This is ready in a few steps:
- Add the hummus ingredients to a small blender: and process until smooth.
- Chop up the bread and toss with olive oil: and bake until crispy.
- Slice and chop the veggies: for the salad.
- Combine the salad dressing ingredients: and season with salt and pepper.
- Add the veggies with the bread and dressing to a bowl: and toss well.
- Smear the hummus onto a plate: and top with salad.
How long will it last?
Once plated, enjoy this straight away but the components can be made ahead of time and kept separately (hummus and then veggies with dressing) in the fridge for 2-3 days. The croutons are best made on the same day for the crunchiest texture.
What other recipes can I try?
For more loaded dips and summer sharers:
- Charred Courgettes with Lemon Tofu Cream Cheese
- Watermelon and Tofu Feta Cube Salad
- Tomato Salad and Herby Tofu Cream Cheese
- Mediterranean-Style Loaded Sweet Potato Nachos
- Spiced Roasted Sweet Potato Bean Hummus Bowls
Tomato Bruschetta Salad on Herby Hummus (Vegan)
A fresh and summery Tomato Bruschetta Salad on Herby Hummus made in just a few steps. This is the ideal sharing platter to enjoy all throughout summer and it’s naturally plant-based, high in fibre and protein.
Ingredients
For the Hummus:
- 1 tin chickpeas (400g tin, 240g drained weight)
- 60g runny smooth tahini
- 2 tbsp extra-virgin olive oil
- 1/2 lemon, zested and juiced
- 1 tbsp Bragg Apple Cider Vinegar with the Mother
- 1 garlic clove, peeled
- 1 small bunch fresh coriander
- 1 small bunch fresh mint
- Salt and pepper
For the Salad:
- 2 thick slices bread
- 1 tbsp olive oil
- 400g fresh tomatoes, a mix of colour, shape and variety
- 1 small cucumber
- ½ red onion
- 60g pomegranate seeds
- Fresh herbs, like mint or coriander, torn
For the Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp Bragg Apple Cider Vinegar with the Mother
- ½ tbsp maple syrup or honey
- ½ lemon, zested and juiced
Instructions
- Start by making the hummus. Drain the chickpeas and save the water. Add the drained chickpeas along with the other ingredients to a small blender and 2 tbsp of the reserved water. Season with salt and pepper and blend until smooth and creamy, stopping to add more chickpea water as necessary. Once smooth, transfer to a bowl, cover tightly and keep in the fridge for 2-3 days.
- Preheat the oven to 180Fan/200C. Chop the bread slices into bite-size cubes and add to a baking dish with the olive oil, some salt and pepper. Bake for 15 minutes, tossing halfway through, until golden and crispy.
- For the salad, slice and chop the tomatoes into different sizes. Slice the cucumber in half and scoop out the seeds. Slice the cucumber into small slices. Also thinly slice the red onion.
- To make the dressing, add the ingredients to a small jar with some salt and pepper and shake to combine.
- Add the tomatoes, cucumber, red onion, pomegranate, fresh herbs and baked bread croutons to a large bowl with the salad dressing and toss well.
- Spread the hummus onto 1 very large or 2 dinner plates to cover the base. Pile up the tomato salad on top and dig in.
- Once plated up, best enjoyed straight away to keep the freshness. If making this ahead of time, keep the croutons to one side so they don’t go soggy and spread the humus onto plates at the time of serving. Everything will keep in their separate containers in the fridge for 2-3 days.
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Stay in touch
I look forward to hearing what you think of this Tomato Bruschetta Salad on Herby Hummus so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With bruschetta love x
p.s. this recipe was first made with Bragg and all opinions are my own – this blog post is not sponsored.
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