Low Sodium Bruschetta Recipe
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Jump to RecipeThis low sodium bruschetta recipe is sweet, juicy, rich, and delicious! Simple to make with whole ingredients like tomatoes, garlic, basil, vinegar, and olive oil – with no added salt.
A perfect appetizer with sweet ripe tomatoes, loaded with delicious flavor in each bite. Great to serve on crackers, with low sodium bread, or as part of a low sodium charcuterie board.
Want more low sodium appetizers? Try our low sodium cheeseball, low sodium chicken wings, and low sodium salsa!
There’s nothing better than a delicious and flavorful low sodium appetizer – with no salt added and perfect for guests. Everyone will want to dig into this bruschetta, and no one will realize it’s missing salt.
The secret to this super tasty bruschetta is marinating the tomatoes in a delicious olive oil and vinegar dressing, which adds unbelievable flavor in each bite.
This bruschetta is great on bread, crackers, or you can top low sodium grilled chicken, toss it with pasta, or add it to slices of fresh mozzarella for a twist on caprese!
Why This Recipe Works
- It’s light, flavorful, sweet, and tangy!
- With fresh garlic and herbs, you get delicious flavor in each bite.
- A perfect entertaining recipe – guests of all kinds will love this bruschetta.
- This no-cook recipe is easy to make following our step-by-step instructions below – cooks of any skill level can make this dish.
- With just 7 simple and fresh ingredients, you can make this great low sodium bruschetta with inexpensive ingredients.
Ingredients You’ll Need
Fresh tomatoes – you can use juicy ripe tomatoes, vine-ripe or Romas. I used Campari tomatoes, which are perfectly sweet, even in the colder winter months.
Fresh garlic – a perfect addition to this bruschetta, fresh garlic cloves add a tremendous amount of flavor.
Fresh basil – bright and fresh basil leaves add wonderful herby goodness to each bite. I like adding it into the bruschetta, and also slicing some up and adding it on top to garnish.
Extra virgin olive oil – for a wonderful flavor and also rich and delicious texture.
White balsamic vinegar – I use white balsamic vinegar which adds sweetness, great taste, and a light and tangy finish.
Sugar – I added some sugar for extra sweetness.
Black Pepper – for a wonderful texture and also a little bit of spice.
Additions and Substitutions
- White balsamic vinegar can be hard to find – you can purchase some online or could use a substitute: champagne vinegar, white wine vinegar, or regular balsamic vinegar would all be delicious substitutes.
- If you don’t have fresh garlic (which is preferred), you can used jarred minced garlic or even garlic powder if desired. Fresh is best through, so I would recommend that if possible!
- You can use a different natural sweetener, like honey or agave, instead of the sugar. Or if you’re tomatoes are sweet enough, you can omit the sugar altogether.
See the recipe card below for a full list of instructions and ingredient amounts!
How To Make This Bruschetta
Step 1: Chop the tomatoes – Finely dice tomatoes into small pieces and place in a large mixing bowl.
Step 2: Add the minced garlic, olive oil, and white balsamic vinegar, fresh sliced basil, sugar, salt, and pepper.
Step 3: Mix well to combine. The bruschetta sauce will be a bit liquid-y, but don’t drain! Allow the tomatoes to marinade in the sauce for at least a day (then drain if you prefer). Taste and add more garlic, or a pinch of salt, or basil if desired.
Step 4: Serve immediately on focaccia bread, crostini, or crackers. Or cover and refrigerate – enjoy for up to 4 days.
Recipe FAQs
This low sodium bruschetta recipe has 11 mg sodium per serving, as it uses low sodium ingredients and no added salt in the tomato mixture.
Store in an airtight container and refrigerate for up to 4 days.
Yes! In fact, this low sodium bruschetta actually gets BETTER stored overnight, as the tomatoes can marinate longer in the vinegar and garlic!
Expert Tips
This bruschetta is a little liquid-y, as the tomatoes marinade in a delicious olive oil and balsamic dressing. Even though it’s watery, don’t drain! The tomatoes taste incredible in the dressing mix.
When chopping the tomatoes, chop as small as possible and keep them consist in size. You want each bite to be consistent.
To garnish you can add extra sliced basil, or extra black pepper if desired.
More Low Sodium Appetizers
- Low Sodium Sour Cream and Onion Dip
- Low Sodium Mozzarella Cheese and Tomato Caprese Salad
- The best Low Sodium Cowboy Caviar Dip
- Low Sodium Thai Noodle Salad
- Low Sodium Chicken Lettuce Wraps
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Low Sodium Bruschetta
Equipment
- Mixing Bowl
Ingredients
- 1.5 lbs tomatoes diced I used Campari tomatoes
- 5 cloves garlic minced
- ⅓ cup olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons fresh basil sliced into ribbons
- 2 teaspoons sugar
- ¼ teaspoon black pepper
Instructions
- Chop the tomatoes – Finely dice tomatoes into small pieces and place in a large mixing bowl.
- Step 2: Add the minced garlic, olive oil, and white balsamic vinegar, fresh sliced basil, sugar, salt, and pepper.
- Step 3: Mix well to combine. The bruschetta sauce will be a bit liquid-y, but don’t drain! Allow the tomatoes to marinade in the sauce for at least a day (then drain if you prefer). Taste and add more garlic, or a pinch of salt, or basil if desired.
- Step 4: Serve immediately on focaccia bread, crostini, or crackers. Or cover and refrigerate – enjoy for up to 4 days.
Notes
-
- White balsamic vinegar can be hard to find – you can purchase some online or could use a substitute: champagne vinegar, white wine vinegar, or regular balsamic vinegar would all be delicious substitutes.
-
- If you don’t have fresh garlic (which is preferred), you can used jarred minced garlic or even garlic powder if desired. Fresh is best through, so I would recommend that if possible!
-
- You can use a different natural sweetener, like honey or agave, instead of the sugar. Or if you’re tomatoes are sweet enough, you can omit the sugar altogether.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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I loved developing this low sodium recipe for you – I’d you make it, please leave a rating and review and let us know how it went!
This was easy to make and so delicious