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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
Allergens:Milk/LaitSulphites/SulfiteWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

160 g

Roma Tomato

50 g

Shallot

7 g

Basil

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

7 g

Parsley

6 g

Garlic

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

113 g

Arugula and Spinach Mix

1 tbsp

Italian Seasoning

Not included in your delivery

4.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

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
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Large Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**

5

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.

6

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