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.
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.
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).