Tomato and olive bruschetta recipe

Tomato and olive bruschetta is a colourful salad made using Mediterranean vegetables and is used as a topping for toasted ciabatta.

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

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.

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.

Other summer vegetable recipes