Yesterday was the first day of summer, and I didn’t have any tomatoes in the house. I wanted to commemorate the solstice with ripe tomatoes, but I also knew I’d be able to buy super fresh ones this morning at my local greenmarket. So I got up early to get my choice of tomatoes and made this bruschetta as soon as I got home!
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!
Some tomato bruschettas call for balsamic vinegar, but I prefer sherry vinegar here. Balsamic can be nice for a tomato-basil salad, but sherry vinegar is thinner than balsamic and thus mixes so beautifully with the tomato juices to yield a rather perfect “sauce” for this dish! I would recommend letting the dish sit for a couple hours before serving, so that those flavors can really integrate.
This bruschetta is really a cinch to make, too. No equipment required beyond a good cutting board and good knives. Serrated knives, of course, are best to cut tomatoes. I good chef’s knife helps to mash the olives and release their juices for a delicious tapenade.
I enjoyed mine today with fresh sourdough, but rye would also complement the tomatoes. Or, really, eat the tomatoes and tapenade right off the plate, and reserve the bread to sop up all the delicious juices and oils left behind. I julienne the basil but keep the oregano leaves whole, just because I think whole oregano leaves are simply gorgeous!
The necessary tools for this dish, as mentioned, are simply a good cutting board, good knives and also a bowl in which to mix the ingredients. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it! And for another herby tomato dish, try my Sungold Tomatoes with Oregano-Sherry Vinaigrette.
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!
20 minutes
20 minutes
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!
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