Spice in the Kitchen: Fresh Tomato Basil Bruschetta

I miss Spain. I miss the olive oil. I miss the fresh tomatoes. Fortunately, Trader Joe's has a pretty nice and inexpensive Spanish olive oil and tomatoes are just coming in season here. I picked up a few heirloom red and green tomatoes at our local farm stand and have tons of basil in my container garden, so I just had to savor them on top of a crunchy ciabatta bread. You really only need to add salt and a really nice oil to your tomato and basil combo, but I doctored it up a bit.

Fresh Tomato Basil Bruschetta Recipe (vegan)

  • Chopped, fresh tomatoes (heirloom work great!)
  • Chopped basil
  • Chopped fresh oregano (use about 1/8 the qty. of basil)
  • chopped fresh parsley (just a bit, not too much)
  • salt (freshly ground Himalayan is great!)
  • Lots of Spanish olive oil (EVVO is great too.)
  • couple of dashes of balsamic vinegar

  1. Combine all in ingredients in bowl. (There are no hard of fast rules, so adjust quantities according to your tastes.)
  2. Let sit for at least 15 minutes.
  3. Served chilled or at room temperature on top of crusty and/or grilled bread.