Bruschetta Turkey Salad

Bruschetta Turkey Salad

with Garlic Croutons and Parmesan

Custom recipe
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We've taken the classic Italian antipasto and made it a delicious meal for the whole family! Croutons are pan-fried with garlic oil, then tossed with arugula, juicy tomatoes and fresh basil, and topped with creamy Parmesan. A final drizzle of balsamic glaze and you're all set!

Tags:Family FriendlyQuick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

160 g

Roma Tomato

50 g


7 g


¼ cup

Parmesan Cheese, shredded


7 g


6 g


2 tbsp

Balsamic Glaze


1 unit

Ciabatta Roll


113 g

Arugula and Spinach Mix

1 tbsp

Italian Seasoning

Not included in your delivery

4.5 tbsp


¼ tsp

Salt and Pepper*

½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate42 g
Sugar12 g
Dietary Fiber5 g
Protein51 g
Cholesterol110 mg
Sodium790 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Thinly slice basil. Finely chop parsley. Cut ciabatta into 1-inch pieces. Peel, then mince or grate garlic.


Pat turkey dry with paper towels. Cut turkey into 1-inch strips. Add turkey, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.


Add ciabatta, half the garlic, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. (TIP: Don't overcrowd the pan. Cook in two batches for 4 ppl.) Transfer croutons to a plate. Set aside.


Heat same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, flipping occasionally, until cooked through, 4-5 min.**


While turkey cooks, whisk together balsamic glaze, remaining garlic, 2 tbsp oil, 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes, croutons, arugula and spinach mix, parsley, basil, shallots and half the Parmesan. Season with salt and pepper, then toss to combine.


Cut turkey into bite-sized pieces. Divide bruschetta salad between plates, then top with turkey. Sprinkle remaining Parmesan over top.