Tomato & basil bruschetta: A simple summer classic

When the warmer weather arrives, there’s nothing better than enjoying a relaxed lunch on the patio or dinner outside on a balmy summer evening. Fresh, light dishes such as salads, smoothies, and homemade dips are perfect for sunny days – and one of my favourite summer lunches has to be a classic tomato bruschetta recipe.

Simple, delicious, and full of flavour, bruschetta is a traditional Italian dish that proves you don’t need complicated ingredients to create something special.

As with most Italian cooking, the secret to a great bruschetta lies in the quality of the ingredients. Juicy, sun-ripened tomatoes, fragrant fresh basil, good-quality olive oil, and a squeeze of zesty lemon transform humble ingredients into a dish that feels like dining al fresco beside the Trevi Fountain.

You will only need a handful of ingredients, most of which you’ll likely already have in your fridge or cupboard. For this recipe, 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 flavour that pairs beautifully with the ingredients!

Ingredients

3-4 medium 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 garlic clove
1 lemon
5-10 fresh 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

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.
Toast the sourdough so that it’s golden and crispy on both sides.
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! You can always add more, but you can’t take it away!
Once the toast is ready, lightly rub the garlic clove over one side. Be careful not to overdo it – a gentle rub adds a delicious garlic flavour without overpowering the fresh toppings.
Using a spoon, pile the tomato and basil mix on top of the toast, and drizzle over a little more oil if needed.
Sit outside in the sunshine and enjoy!

Tips for the best bruschetta

Use the ripest tomatoes you can find – they make the biggest difference to the flavour.
Always serve bruschetta immediately after assembling to keep the bread crisp.
Choose a sturdy bread such as sourdough or a rustic Italian loaf to hold the topping.
Adjust the lemon, vinegar, and seasoning gradually until the flavours are just the way you like them!

Looking for more fresh summer meal inspiration? Check out 5 easy & gut-friendly breakfasts for summer and Simple cleansing summer salad.

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