Bruschetta is really just an Italian salsa – humble and made with few ingredients, it was traditionally used to top stale bread in an effort to revive it. All bruschetta has four main ingredients – diced tomatoes, salt, extra virgin olive oil and basil, but people adapt it to their tastes. In this recipe, I’ve added red onion to give a little bit of bite. I used my bruschetta here to top toasted ciabatta bread, but you can use it on crostini, crackers – whatever you like!
- 5 plum tomatoes, diced
- 1/4 cup diced red onion
- 1/2 cup extra virgin olive oil
- 1/2 cup loosely packed basil leaves, torn gently
- salt, to taste
- Begin by dicing your tomatoes and onions finely. Ensure that both vegetables are diced to be similar sizes. Put together in a bowl.
- Salt the tomatoes and toss. Pour over the extra virgin olive oil and toss again.
- Gently tear the basil into very small pieces and add them. Gently mix together.
- Taste – add extra salt if needed. Serve at room temperature with crostini, toasted bread or cracker.