Tomato and olive bruschetta
Tomato and olive bruschetta is a colourful salad made using Mediterranean vegetables and is used as a topping for toasted ciabatta. It is packed with tasty ingredients and makes a colourful appetiser or side dish.
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
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.
- 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.
Nutrition
Calories: 274kcalCarbohydrates: 45gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1041mgPotassium: 247mgFiber: 3gSugar: 3gVitamin A: 986IUVitamin C: 13mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!