Bruschetta Salsa
Bruschetta Salsa is perfect for your backyard parties. It comes together quickly, you can make it ahead of time, and it tastes so so good!
I initially shared this idea with a taco recipe. Because salsa and tacos are like peanut butter and jelly in my head. Maybe not yours, but thatโs okay. Iโm sure youโll come around to my way of thinking. In fact, it was a bruschetta chicken taco recipe.
I know you donโt think salsa when you think bruschetta. But it totally makes for a delicious salsa! And easy to make a premade bruschetta mix to chill in the fridge while you prepare the rest of your barbecue dishes. Thereโs an added bonus that if you donโt want to serve it with bruschetta toast, you could serve it with pita chips, toasted ravioli, or use it as a topping for grilled chicken, chops, fish, or shrimp!
This bruschetta salsa recipe is an easy bruschetta recipe to whip up in minutes. I like the combination of the sweetened serrano honey balsamic vinegar and the glaze together. Why the glaze you ask? Well, as the tomatoes sit in the balsamic they add their own juices to the mix. With the glaze it coats the tomatoes and sticks a little better than just the balsamic vinegar does. And doesnโt make the salsa too watery so it makes your breads soggy.
This is a bruschetta with Mozzarella salsa. However, you could easily make this bruschetta with feta if you donโt like Mozzarella. I like the pearls and the creamy texture that the Mozzarella offers in this recipe, but use feta or even a crumbled goat cheese if you want. Like Iโve said before, I will always offer up suggestions for options.
And Iโm offering up other serving suggestions, too! Like bruschetta chicken, bruschetta pizza, bruschetta pasta; there are so many ways you can use this mixture. But my personal favorite is the topping for some tacos, as previously stated.
Iโve been chatting with friends about how Dad and I used to watch cooking shows in Saturday mornings. I learned so much from those shows. Techniques for slicing and dicing, ideas for recipes and flavor combinations, and all the different styles of cuisine that are in the world. As a young kitchen hoor, I couldnโt get enough of those shows.
One of things I learned watching these shows is the chiffonade.
Thatโs where you stack up whatever your going to thinly slice into long thin strips, and do just that. Cut them into long thin strips. When Iโm making bruschetta, I always do a chiffonade. Itโs thin enough pieces but the strips make them stand out and be a part of the bruschetta recipe on their own. If that makes sense. If I chop them they sort of vanish into the balsamic at the bottom of the bowl. But the chiffonade lets them cling to the cheese and the tomatoes.
See what I mean? Thereโs the strips of basil sitting in there on top of the tomatoes and Mozzarella pearls. Theyโre the sprinkles of the salsa. Yes, Iโm probably going a little overboard with that analogy, but it just popped into my head.
And you can also see the balsamic glaze doing itโs job coating all the tomato and cheese goodness with itโs sweet and sour flavors. I have used more glaze than actual vinegar recently. It doesnโt hurt that the hubs doesnโt really like vingar unless itโs in cole slaw or hot sauce. But on itโs own? Nope. You wonโt catch him putting fries in cider vinegar like I do. Props to Mom on that one.
The longer this chills, the better it gets. The cheese starts to really absorb all the basil and balsamic flavors. The tomatoes get infused with the balsamic flavors, too. And the basil infuses the balsamic vinegar. All the flavors just come together and make for a flavor explosion in your mouth.
So, I meant to have some bruschetta bread to serve with this, but I completely spaced on that. Then I was going to get Melba toast, because they would hold up to dipping in there, too. Spaced on that, too. I swear, my brain is a total sieve sometimes. Especially during this interesting time weโre living through.
Sometimes, you just have to use what you have on hand. So that was some leftover taco shells in the pantry. Yes, I broke up some taco shells to have this bruschetta salsa. And Iโve got to tell you, itโs not a bad idea. If you havenโt tried it donโt knock it. But, pita chips or even some fried ravioli would be good options, too.
Or just skip the chips and use it as a topping for your grilling. Better yet, just grab a spoon! Itโs that good.

Bruschetta Salsa
Brushetta Salsa is perfect for your backyard parties. It comes together quickly, you can make it ahead of time, and it tastes so so good!
Ingredients
- 4 cups chopped tomatoes
- 8 ounces Mozzarella pearls
- 1/3 cup thinly sliced fresh basil
- 1 tablespoon serrano honey balsamic vinegar (or your favorite balsamic vinegar)
- 2 tablespoons balsamic glaze
Instructions
- Combine the tomatoes with the Mozzarella and basil. Stir until combined.
- Fold the balsamic vinegar and glaze into the tomato mixture.
- Refrigerate 30 minutes.
- Stir before serving with bruchetta bread, pita chips, tortillas chips, or any other vessel of your choice.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 90Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 147mgCarbohydrates 5gFiber 1gSugar 4gProtein 6g
Friday #BBQWeek Recipes
- Bruschetta Salsa by A Kitchen Hoor’s Adventures
- Chocolate Chip M&M Bars by Family Around the Table
- DIY Gia Russa Pasta Salad by Palatable Pastime
- Easy Cheesecake Fruit Dip by Blogghetti
- Grilled Chipotle Ranch Burgers by Cheese Curd In Paradise
- Mississippi Mud Cookie Cups by The Spiffy Cookie
- Peach Bourbon Tea by Hezzi-D’s Books and Cooks
- S’mores Bar by The Freshman Cook
- Strawberry Cupcakes with Strawberry Buttercream by Sweet Beginnings
I love how easy and delicious this looks! Perfect with chips!
Yes! Pita chips for sure.
I was excited to see your Bruschetta recipe! I love it so much also! Love your recipe. I am looking forward to making this!
Thank you! It’s one I’ve made a couple of times and think it’s worth sharing. I hope you like it.
Love how fresh and easy this recipe is! Serving it with chips is perfect!
It can’t get simpler than tomatoes, cheese, and basil with some balsamic. And the longer it sits the better it tastes.
Totally my kind of salsa
Agreed!
It’s always great to have some delicious make-ahead recipes when you’re entertaining. This is absolutely perfect for summer.
Isn’t it? And so simple.