This easy bruschetta recipe is a healthy summer classic! Juicy tomatoes tossed with sun dried tomatoes, garlic, a touch of oil, balsamic vinegar, and fresh basil . . . we can’t get enough of this stuff!
I don’t know about you, but here in Raleigh, North Carolina, summer is in full swing already!
This past weekend we had friends in town and man-oh-man was it TOASTY! I’m talkin’ 90 degrees and sunny.
And I gotta say.
I freaking LOVED it.
We enjoyed iced coffees in the morning and grilled out for lunches . . .
While summer produce might not be in full swing quite yet, I know it’s gotta be right around the corner.
And you know what that means?
Fresh. Juicy. Tomatoes.
And you know what that means?
Easy bruschetta all day. Every day.
Summer . . . Summer produce . . . Easy bruschetta . . .
I love you.
This easy bruschetta recipe is pretty straight forward, but here are some things to keep in mind that, in my opinion, take this bruschetta over the top.
What are the best tomatoes to use for bruschetta?
In season. In season. In season. There’s nothing worse than a hard, dry tomato filled bruschetta. It’s just not the same, you know? 😉 As for variety, you can really use any tomato you like! Today, I used tri-colored grape tomatoes, but I also LOVE roma tomatoes. As long as they’re in season and ultra juicy, you’ll be good to go! I also used sun-dried tomatoes, today, because I absolutely LOVE the additional flavor they bring.
Best bread to use for bruschetta
Fresh tomatoes. Check!
Now. It’s on to the bread. The second most important component. Bread is like the goldilocks of the bruschetta world. I can’t be too hard or too soft . . . It’s gotta be juuuuuuuust right.
I know most people will go with the traditionally baguette, and that’s totally fine, too, but I just LOVE the little extra chew a fresh loaf of ciabatta has.
Soooooo, now that we’ve got that tomato/bread situation all figured out, let’s make some easy bruschetta!
You’ll start by quartering (or dicing depending on the size) your tomatoes. Then you’ll mince some sun dried tomatoes (YUM!), garlic, and fresh basil.
Lastly, you’ll toss everything together in a bowl with oil, balsamic vinegar, and salt.
Done. Done. Aaaand done.
Could it get any easier than that?!
If you can, make this easy bruschetta ahead of time, so the flavors really have a chance to build.
Throw the mixture onto some sliced ciabatta, and you’re done! You better believe I’ll be eating this for light lunches and dinners, appetizers, and everything in between.
Who would’ve thought something so simple and healthy could also be SO mind blowing delicious?!
Equipment for this recipe
- 1 (10 oz) container tri-colored grape tomatoes quartered or diced
- 1/4 cup jarred sun-dried tomatoes (packed in oil)
- 2-4 cloves garlic minced
- 1 tablespoon oil from sun-dried tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced fresh basil
- 1/2 teaspoon salt more or less to taste
- 1 loaf ciabatta sliced (and toasted, if desired)
- Place grape tomatoes, sun-dried tomatoes, garlic, oil, vinegar, basil, and salt together in a large bowl.
- Stir to combine.
- Taste and re-season, if desired.
- Cover and store in fridge until ready to serve on sliced ciabatta!
*Note: Nutrition information is estimated and varies based on products used.