Strawberry season is here!
This is a slightly different take on a classic favorite: bruschetta!
Replacing the tomatoes with strawberries not only makes the dish more unique, but it also allows those either allergic to tomatoes or not consuming nightshades to enjoy this dish, so it's an autoimmune protocol bruschetta recipe.
But trust me, it isn’t weird at all! By nature, tomatoes are already really sweet (especially when home-grown or purchased from a local grower), so strawberries are a natural fit to replace them in this bruschetta recipe.
- 1 pound strawberries, stemmed and cut into 1/4-1/2″ dice
- 1/2 cup diced sweet onion
- 5 large basil leaves, chopped fine (about 2 tablespoons)
- 4 sprigs of mint, about 24 leaves, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- sea salt, to taste
- optional: endive leaves
- optional: cucumber slices
- optional: goat cheese crumbles
Toss the strawberries, onion, basil, mint and garlic in a medium bowl until well combined. Gently fold in the vinegar and olive oil. Season with sea salt.
Best served right away, but will keep for 1 day in the refrigerator.
ingredient swap tips:
- Can't eat strawberries? Try this with cucumber instead.
- Want a tropical twist on it? Use mango or pineapple instead of the strawberry.
- Top grilled chicken or fish with the bruschetta for a fantastic, fresh taste.
- Serve this inside endive leaves, on top of cucumber slices or even by the spoonful.
- Top your salad with the bruschetta and more extra virgin olive oil for a twist on salad dressing.
- If you tolerate dairy, goat cheese crumbles are excellent on top of the bruschetta as well!