Easy Bruschetta Recipe

Easy Bruschetta Recipe Around here tomatoes are bursting out this time of the year, and that means an abundance of tomato sandwiches, fresh salsa, sauces and this bruschetta recipe we regularly throw together. Seriously, I don’t know what you would call this … other than good.

It’s most definitely good. And quick and easy. So quick and easy, I feel kinda silly sharing it but it’s too tasty not to mention. To get started, you’ll only need a few things: tomatoes, basil, balsamic vinegar, extra virgin olive oil, salt and pepper.

Bruschetta Topping Recipe

Begin by dicing the tomatoes.

Bruschetta Topping Recipe Add the diced tomatoes to a medium sized bowl.

Bruschetta Topping Recipe The basil is next. I like to make a neat stack of with the basil leaves .

Begin chopping in one direction, creating long thin strips (or chiffonade).

Then cut perpendicular to the first cuts for smaller basil pieces.

Add the chopped basil to the diced tomatoes.

Bruschetta Topping Recipe Then pour in the balsamic vinegar.

Bruschetta Topping Recipe The olive oil goes in next.

Bruschetta Topping Recipe In goes the salt.

Bruschetta Topping Recipe Finally, add the pepper.

Bruschetta Topping Recipe Mix all ingredients together well.

Bruschetta Topping Recipe Add additional salt and pepper to taste. Serve right away, or cover and refrigerate until needed. The longer the ingredients mingle, the better it gets.

It can be served as a bruschetta topping, but it’s equally as nice on chips, crackers, or my favorite, melba toast.

I don’t know who Melba was, but I like that Melba, and her toast. That toast rocks. The melba toast pairs nicely with this topping because the juice/dressing soaks into the toast quite nicely without it getting too mushy. The toast stays nice and crunchy, plus it’s a lighter option than most chips and crackers.

And see this liquid at the bottom?

Bruschetta Topping Recipe What liquid is remaining after the tomatoes are gone makes a great salad dressing, so don’t toss it.


Easy Bruschetta Recipe
This is perfect for spreading on crackers, bread or using as a dip with chips.
Serves: Makes about 2½ cups.
  • 2½ cups tomato, diced (about 4-5 medium sized tomatoes)
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon balsamic vingear
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • extra salt and pepper to taste
  1. In a medium sized bowl add the diced tomatoes and basil, along with the balsamic vinegar, olive oil, salt and pepper.
  2. Mix all ingredients together well.
  3. Add additional salt and pepper to taste.
  4. Serve right away, or cover and refrigerate until needed.



  1. 1


    I do believe that that technique for chopping herbs is called chiffonade, not julienne? Julienne means matchsticks about 1/16″ by 1/16″ by 2″. I learned that from the Free Culinary School, in case I sound unforgivably pompous 😉


  2. 3

    Tickled Red says

    I don’t believe that I ever get tired of bruschetta. I love your topping stuff,the fresh tomatoes are just leaping out at me :) Delicious!!

  3. 5

    Wenderly says

    I could eat that with a spoon and drink the yummy juice at the bottom. I’m just sayin’!

  4. 6

    Aggie says

    my favorite thing ever. love your beautiful tomatoes…feeling a little jelly!!

  5. 7

    Sara says

    I do this but with apple cider vinegar and I add peaches to mine…. a delicious summer treat just on its own!

  6. 9


    Ohh… I shall gather some tomatoes from the garden this weekend, pluck a few basil leaves and bake a fresh baguette! So fresh and simple! Thank you! :)

  7. 12

    Serge says

    Very similar to my recipe, but I also add garlic. What a great summer appetizer :)

  8. 14

    Tyla says

    The photos in this post are gorgeous! It makes me craaaave tomatoes, I can’t wait until they come into season here and bruschetta and caprese salad become staples.

  9. 15


    Mmmm, love that BASIL pix! I can’t wait for our tomatoes. Too early to start thinking about them, still dealing with strawberries! :)

    Lovely post. I’m hungry!

  10. 16

    Jami says

    I have a similar bruschetta recipe & never thought to put it in Melba. Will def. try that. Your photos are absolutely amazing. Love them.

  11. 23

    Alison @ Ingredients, Inc. says

    Great idea for a party or weeknight dinner. We love bruschetta. Hope you’re well!

  12. 24

    SMITH BITES says

    we’ve had some fantastic food here in Vermont this week and homemade salsa w/chips has been a mainstay for lunch or somewhat healthy snack – great colors!

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