Tomato sourdough bruschetta

You need good ripe, juicy, fragrant, flavourful tomatoes for this, and good extra virgin olive oil. The final dish outweighs its simple parts. Utterly delicious.


  • 2 large ripe juicy tomatoes, diced
  • 1 small red onion, diced
  • 1 large clove of garlic, finely chopped
  • Handful of fresh basil leaves, chopped, and a bit left whole to garnish
  • 2 tablespoons of extra virgin olive oil
  • 3 tablespoons of white balsamic or red/white wine vinegar
  • Sea salt to taste
  • Cracked black pepper
  • 2 large slices of sourdough bread, halved

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Heat some olive oil in a frying pan and fry the sourdough slice by slice until golden on both sides. Mean while, mix all the tomato salad ingredients apart from the black pepper and the basil leaves to garnish.

Now pile the tomato mix onto the toasted bread, add some black pepper and basil and tuck in!

Nutrition Info


Tomatoes are rich in lycopene which is a pokey antioxidant. Antioxidants are like bouncers at a night club, they go around finding stray electrons that are busy causing trouble in your body, and find them a love partner so they can both stay in and cuddle on the sofa.

Tomatoes are also a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

Good honest nutrition

A world without tomatoes is like a string quartet without violins.

Laurie Colwin

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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