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.
Begin by dicing the tomatoes.
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.
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?
- 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
- In a medium sized bowl add the diced tomatoes and basil, along with the balsamic vinegar, olive oil, salt and pepper.
- Mix all ingredients together well.
- Add additional salt and pepper to taste.
- Serve right away, or cover and refrigerate until needed.