Tomato and basil bruschetta – a simple summer classic

The warmer weather is finally here, and now is the perfect time to enjoy dinner outside on a balmy summer’s evening or a relaxed lunch on the patio. Light foods such as salads, smoothies, and dips are simple to make and bursting with flavour! One of my favourite lunches is a classic Italian dish, bruschetta – simple and delicious!

You will only need a handful of ingredients, most of which you’ll likely already have in your kitchen. The key to bruschetta, as with most Italian cooking, lies in the quality of the ingredients. Sun-ripened tomatoes on the vine, fresh basil, and a squeeze of tangy lemon elevate this dish, and will have you thinking you’re sitting by the Trevi Fountain dining al fresco!

There are lots of variations of bruschetta including onion, mozzarella, ham, and balsamic vinegar. For this classic tomato and basil version, I’ve chosen to add a dash of our Vinegar No. 2. A light apple cider vinegar steeped with herbs such as oregano, rosemary and thyme, it has a delicate herby taste that goes great with this recipe!

Ingredients

• 3-4 average sized round or salad tomatoes – the key ingredient to this dish, try to find the ripest you can as they will have the most flavour. Alternatively, 10-15 ripe cherry tomatoes will do.
• 1 clove garlic
• 1 lemon
• 5-10 basil leaves
• 1-2 slices of sourdough bread
• 20-30 ml olive oil
• 1/4 TSP Vinegar No. 2
• Pinch of salt and pepper to taste

Method

1. Wash and chop the tomatoes into halves, then quarters and slice each quarter roughly into four, and transfer to a mixing bowl. Try not to include the seeds and juice as this will make the mixture too wet.
2. Toast the sourdough so that it’s golden and crispy on both sides.
3. Whilst the sourdough is toasting, roughly slice the basil leaves into strips and add to the mixing bowl, along with a little squeeze of lemon juice, the vinegar, a splash of olive oil, and a pinch of salt and pepper to taste – always start small when adding things in! Remember – you can add more in, but you can’t take it out!
4. Once the toast is ready, lightly rub the garlic clove over one side – not too much or it’ll taste too strong of garlic.
5. Using a spoon, pile the tomato and basil mix on top of the toast, and drizzle over a little more oil if needed.
6. Sit outside in the sunshine and enjoy!

Are you looking for more tasty summer meal and drink ideas? Check out our liver-loving salad or summer mocktail recipes!

Any questions? Contact one of our Nutritional Therapists via live chat, weekdays from 8 am to 8 pm.

Questions? Talk to a Nutritional Therapist on live chat!