Tomato Bruschetta

Tomato Bruschetta
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  • Serving: 4-8 servings

There are multiple recipes for tomato-based bruschetta topping. This is my interpretation, and in the summer it graces my dinner table almost every day. It has won more compliments than any other appetizer I make, and even guests who do not like tomatoes cannot stop eating it.

Reprinted with permission from The Puglian Cookbook by Viktorija Todorovska, photos by Michael Potts, Agate Surrey, 2011.


  • 16 ounces ripe tomatoes, chopped
  • 1/2 red onion, finely chopped
  • 1-1/2 teaspoons sea salt
  • 3 tablespoons extra virgin olive oil
  • 1-1/2 tablespoons red wine vinegar
  • 4 thick slices crusty white bread, halved and toasted
  • 1 tablespoon chopped basil


  1. Combine the tomatoes and onion and season with the salt, olive oil, and vinegar.
  2. Spoon this mixture onto the toasted bread, sprinkle with the basil, and serve.