• Ready in less than 10 minutes
  • Topping can be made in advance
  • Vegan
  • 1 of your 5 a day
  • Less than 300kcal
  • Tomatoes are packed with vital nutrients, they are high in Vitamin C (important for healthy skin and blood vessels), Vitamin K (plays a vital role in wound healing and blood clotting) and phytochemicals such as lycopene which have been linked to eye health and reduction in LDL (bad) Cholesterol.
  • Sourdough is a great option for people with a gluten intolerance as the traditional slow process of making the bread has been found to break down the gluten in wheat flours, making it easier to digest than other bread.


  • Large handful of cherry or baby plum tomatoes, roughly chopped
  • Half a red onion, finely chopped
  • Small handful of basil leaves, roughly torn
  • 1tbsp of garlic infused olive oil (or use regular olive oil and 2 crushed garlic cloves)
  • 4 thick slices of Sourdough Bread, toasted
  • Thick Balsamic vinegar Glaze (optional)


Add the tomatoes, onion, basil and olive oil to a bowl and stir gently to combine the ingredients.

Serve on top of the sourdough toast and finish with a drizzle of the balsamic glaze if you wish.

Alternative: You could add some roasted peppers or mozzarella to add a bit of variety.

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