Tomato Bruschetta with Lemon-Olive Tapenade

Tomato bruschetta is summer. It’s the kind of dish you can taste just by thinking about it: juicy tomatoes, crisp onions, super-fresh herbs and garlic, sherry vinegar and olive oil all piled atop your favorite bread. Add an olive tapenade with lemon and more garlic, and it really is summer on a plate!

  • 2 lbs ripe tomatoes
  • 1 medium red onion
  • 4 cloves garlic: 3 sliced thin and 1 minced, and divided
  • 1/2 cup sherry vinegar
  • 1/4 cup olive oil
  • 4 tbsp oregano leaves, kept whole
  • 3 tbsp basil leaves
  • 1/2 cup black olives, pitted
  • 1 tbsp lemon juice
  • Sea salt to taste

Step 1

Chop the tomatoes into 2”-thick pieces, or as desired. Try to retain their juices and carefully transfer the tomatoes and their juices to a large bowl. Chop the red onion similarly into 2”-thick chunks. Add the onion and the 3 sliced garlic cloves to the bowl. Stir carefully to mix.


Step 2

Pour the vinegar and oil into the bowl. Stir carefully to mix.


Step 3

Chop the pitted olives roughly. Using the side of a large knife, press down on the olives to break them down. Do so until they just start to mash. Add them to a small bowl. Add the minced clove of garlic and the lemon juice and mix. 


Step 4

Plate the tomato mixture. Julienne the basil leaves. Sprinkle the basil and the whole oregano leaves on the tomato plate. Add sea salt to taste. Either add some tapenade over the tomatoes or reserve it to add only to the bread. Mix it up as you choose! 

‍