Tomato and olive bruschetta is a colourful salad made using Mediterranean vegetables and is used as a topping for toasted ciabatta.
![A plate of sliced baguette topped with bruschetta.](https://veggieideas.co.uk/wp-content/uploads/2022/07/DSC03312.jpg)
It makes a tasty appetiser or side dish perfect for the summer months, either for entertaining or family meals.
This bruschetta recipe is quick and easy to make and can be prepared in advance for convenience.
If you are looking for other ideas for summer vegetable dishes you might like to try this easy Swiss chard recipe, spinach croquettes, quinoa stuffed peppers or this roast vegetable and quinoa salad.
Ingredients
- 3 medium sized tomatoes
- 80g pitted olives, either black or green
- 1 tablespoon red onion
- 1 small clove garlic (optional)
- 1 dessertspoon balsamic vinegar
- 1 dessertspoon extra virgin olive oil
- A handful of fresh basil leaves
- Sea salt
- About 6 slices ciabatta - or you can use slices of baguette or other artisan bread
![Tomatoes, red onion, olives, garlic and basil.](https://veggieideas.co.uk/wp-content/uploads/2022/05/DSC03974.jpg)
How to prepare
Finely chop the tomatoes, olives and red onion and place in a bowl. Finely chopped garlic clove and add to the other ingredients (optional). The garlic can be omitted if you prefer, or, you may wish to rub the garlic into the prepared toast (see below).
Measure the balsamic vinegar and olive oil, add to the fresh ingredients and stir. Tear the basil leaves and add to the other ingredients. Add the sea salt, stir together and leave to allow the flavours to mingle (at room temperature).
Lightly toast the bread. Slices of ciabatta, baguette or other artisan bread can be used. If you haven't already added the garlic, then you may wish to rub the garlic into the toast before serving with the bruschetta. Alternatively, lightly brush olive oil onto the toast shortly before serving.
![Bread with bruschetta.](https://veggieideas.co.uk/wp-content/uploads/2022/07/DSC03333.jpg)
To serve
- Serve on sliced and toasted ciabatta or baguette.
- Bruschetta should be served at room temperature.
- It can also be served without the bread as side dish or salad bowl.
To store
- Tomato and olive bruschetta can be stored in the fridge until the following day but remove from the fridge to allow it to return to room temperature before serving.
![Sliced baguette with bruschetta topping.](https://veggieideas.co.uk/wp-content/uploads/2022/07/DSC03315.jpg)
Other summer vegetable recipes
- Quinoa stuffed peppers with Stilton40 Minutes
- Spinach croquettes59 Minutes
- Roast vegetable salad with quinoa20 Minutes
- Swiss chard with almonds and raisins25 Minutes
![Tomato and olive bruschetta](https://veggieideas.co.uk/wp-content/uploads/2022/07/DSC03312-300x300.jpg)
![Tomato and olive bruschetta](https://veggieideas.co.uk/wp-content/uploads/2022/07/DSC03312-300x300.jpg)
Tomato and olive bruschetta
Ingredients
- 3 tomatoes
- 80 g pitted olives
- 0.25 red onion
- 1 clove garlic
- 1 dessertspoon balsamic vinegar
- 1 dessertspoon extra virgin olive oil
- 1 tablespoon fresh basil leaves
- 0.25 teaspoon sea salt
- 6 slices toasted ciabatta bread
Instructions
- Finely chop the tomatoes, olives and red onion and place in a bowl.
- Finely chop the garlic and add to the other ingredients (optional).
- Add the balsamic vinegar and olive oil and stir.
- Tear the basil leaves and add to the other ingredients, add the sea salt, and stir.
- Leave at room temperature for around 15 minutes to allow the flavours to mingle.
- Lightly toast the bread and serve with the prepared bruschetta.
Notes
- Serve on sliced and toasted ciabatta or baguette.
- Bruschetta should be served at room temperature.
- It can also be served without the bread as side dish or salad bowl.
- Tomato and olive bruschetta can be stored in the fridge until the following day but remove from the fridge to allow it to return to room temperature before serving.
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