Here’s another simple and healthy idea you can make any day of the week; Bruschetta. Typically bruschetta is eaten as a starter, with fresh tomato and basil drizzled with olive oil and served over crusty ciabatta or baguette. I make this very often as a side dish to accompany a dinner, or as an accompaniment to a healthy lunch salad.
For this recipe, you’ll use the outside of the tomato, typically discarding the ends and the seeds. I always thought this was a bit of a waste and wondered what I could make with those discarded tomato bits. So make sure you check out my recipe for fresh tomato and basil dip, which makes for a really fresh, tasty and healthy dipping sauce, or can go beautifully if spread over the bread and topped with this bruschetta mix.
Here’s what you’ll need:
- 6 medium sized ripe tomatoes
- large bunch of fresh basil
- 1 large garlic clove
- 3 tablespoons olive oil
- splash of balsamic vinegar
- salt and pepper to taste
Wash the tomatoes and cut into quarters. Remove the ends and seeds of the tomatoes and place in a bowl; you don’t need these for this recipe but don’t throw them away, use them to make this healthy tomato and basil dip.
Cut your tomatoes into small square(ish) pieces and place in a large bowl. Wash the basil leaves and tare them into small pieces or chop. I always heard that tearing the basil with your hands rather than cutting with a knife, releases a fresher flavour- so this is why I always tear it instead of chopping (no idea if this is true or not by the way :)). Place the chopped basil into the bowl with your tomatoes.
Season with a good amount of rock sea salt. I use rock salt because I prefer the taste, and it will dissolve nicely into this bruschetta mixture, especially once you add the vinegar. The amount of salt you add really depends on your taste and how salty you like your food, but keep in mind that tomatoes can be quite bland so add more salt than you normally would. Drizzle with the olive oil and add a splash of balsamic vinegar. Using a garlic press, crush the garlic glove and add to the mixture and finish by seasoning with fresh ground pepper.
Mix everything and taste it to make sure the seasoning is to your liking. Place in the fridge and remove just before serving.
To serve, cut some crusty ciabatta bread into thick slices. Drizzle the slices with a bit of olive oil, or the tomato dip you made with the leftover tomatoes. Top with the bruschetta mixture and enjoy!