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.

5 minPrep Time

5 minTotal Time

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  • 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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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

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