Cucumber Bruschetta

One of my all-time favorite summer treats is bruschetta. I could devour a fresh batch in 2.2 seconds flat. There really was nothing better.

Hello, nightshade intolerance. Bye, bye, bruschetta.

I was beginning to feel like the summer just wouldn’t be the same. Enter in the pickling cucumbers. I had originally bought them to make…er…pickles. But still haven’t found pickling spice locally. And so they sat. Until I realized that I had all of the ingredients on hand to make a lovely cucumber salad with all of the old favorite bruschetta ingredients (minus the tomatoes, of course).

I almost feel guilty calling this a recipe. It is way too easy to make to warrant any fancy title like that. But it’s too delicious not to share.


Cucumber Bruschetta

A nightshade free alternative to the summery tomato bruschetta.
Prep Time 5 minutes
Total Time 5 minutes
Author Emily Levenson |


  • 2-3 pickling cucumbers or any other variety, cut into small pieces
  • 2-3 tbs red onion chopped
  • 1-2 cloves garlic
  • 2 tbs balsamic vinegar
  • 1-2 tbs olive oil
  • fresh basil minced
  • salt
  • pepper


  1. Slice cucumbers into small pieces and place in small-medium bowl.
  2. Chop red onion into small chunks (or as desired).
  3. Mince garlic and add to bowl.
  4. Add vinegar, oil, and fresh basil.
  5. Salt and pepper to taste.
  6. Serve and enjoy!

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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