Use the most flavorful tomatoes you can find for this recipe. A mix is fine, for example you can do a mix of medium-sized tomatoes, and cherry tomatoes. You can also mix colors if you like! I also love making this using lemon olive oil. Also, I have you cut the tomatoes into 1/2-inch pieces, but you can go larger or smaller to your liking. Or if you’re using cherry tomatoes, you can simply halve them and squeeze them a bit, and use them that way.
handfuls of ripe tomatoes
A small handful of basil leaves
good-tasting white wine vinegar (or red/balsamic), or to taste
sea salt, or to taste
extra-virgin olive oil, plus more for serving
3 - 4
large slices of sourdough or country-style bread (slice at least 1/2-inch thick)
Rinse and dry your tomatoes. Halve each of them, use a finger to remove the seeds, and cut out the cores. Roughly cut the tomatoes into 1/2-inch pieces and place in a medium bowl. Tear the basil into small pieces, and add that as well. Add 2 tablespoons of the olive oil, a small splash of vinegar, and a pinch of salt. Gently toss, taste, adjust if necessary, and set aside.
Heat a grill to medium-high. When it’s ready, use the remaining 2 tablespoons of the olive oil to brush across the slices of bread. Grill until well-toasted with a hint of char. Flipping when the first side is done. Remove from grilled and when cool enough to handle, rub both sides of each slice of bread with garlic.
Cut each slice of bread in half if you like, and top each segment with the tomato mixture. And a finishing drizzle of olive oil is always nice.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes