Beefsteak Tomato, Vidalia Onion, and Italian Basil Bruschetta Topping

Nothing is as perfect as a vine ripened tomato. Summer brings tomatoes of all shapes, sizes, and colors to our backyard gardens and farmer’s markets. We love to find ways to use them, and, because my honey is a fantastic baker and just made a to-die-for crusty baguette, bruschetta felt like the right thing to do. Also, it’s not a tough thing to make. The quality of the ingredients you use will take center stage and need little embellishment.

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To make the bruschetta topping as we’ve done, you’ll need:

2-3 large, perfectly ripe, beefsteak tomatoes, diced
1/2 cup sweet Vidalia onion, diced
6 Italian basil leaves, cut in thin ribbons
Pinch of sea salt
Few grinds black pepper
4 tablespoons garlic-infused olive oil (or plain EVOO if you prefer)
3 tablespoons balsamic vinegar

Put all dry ingredients together in a large bowl.

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Add the oil and vinegar.

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Add the salt and pepper and gently fold all ingredients together. It would be fine to eat just as soon as you put it all together, but I like to let it sit for an hour in the refrigerator.

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You could serve “salad” this over fish, chicken, or shrimp if you’d like. But I love it on sliced and grilled baguette rubbed with fresh garlic (and topped with fresh melted mozzarella, if I’m feeling extra decadent).

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4 thoughts on “Beefsteak Tomato, Vidalia Onion, and Italian Basil Bruschetta Topping

  1. I am sitting here at 1:45 am at work, wishing I had some of your delicious food. Everything looks so beautifully illustrated.you are truly enjoying and believing in what you are blogging about.keep up the great work.

  2. This look delicious and easy too. I am going to make this one. Thanks for teaching me to cook and prepare such nice dishes.

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