My Friend, Bruschetta

bruschetta

OK, so I’m just gonna come out and say it: Bruschetta is the best salad in the world.  Yup.  WORLD.

Don’t get me wrong, I need variety in my diet and absolutely adore other salads (cole slaw, for example) but, honestly, if I had to eat one salad for the rest of my life, (a strange  scenario, but just go with it) I would–hands down–choose bruschetta.

I love the simplicity of this dish.  6 little ingredients that come together in the easiest way to create a sensory experience that appeals to the eyes, nose and mouth.  I can seriously smell the basil and garlic in that photo above.  And the ripeness of the tomatoes coupled with the malty vibrancy of the balsamic vinegar… oh my…

On a hot summer’s night when the thought of turning on the oven or standing over the grill makes me wilt, sometimes I make just this for dinner.  With fresh fruit for dessert and (who are we kidding?) a nice glass of wine… well, that’s kind of a complete meal, right?  At our house: yes.

Michelle’s Bruschetta (pronounced “Broo-skeh-tah”)

Ingredients (quantities are approximate–I eyeball it every time): 5-6 good sized ripe tomatoes, handful of fresh basil, 1 large clove garlic, 1 rounded tsp. salt, 3 tbsp. decent balsamic vinegar (I like Costco’s Kirkland brand, actually), 3 tbsp. olive oil.

Directions: dice tomatoes, chop basil (stems can go in too as long as they’re not too “stalky,”) press garlic and throw everything together in a bowl.  Mix and let sit for a few hours if possible.  That’s it, baby!

Serve on sliced pieces of french baguette.  If you’re feeling super fancy, you can broil the pieces of bread with a drizzle of olive oil for a couple of minutes each side so they get toasty and won’t get soggy with the bruschetta on top.  If you’re not fancy today (and it’s OK, I won’t judge you); slice the bread and there you go.

Tips: Tomatoes need to be ripe and pretty much any kind will do.  Basil can be droopy or even at that “just before it goes off” stage and still work just fine.  Even if you’re a garlic lover like me, use only one clove per 6 tomatoes as I suggest above.  The vinegar and tomato juice will amplify the garlic as it sits.

I make this salad a lot, take it to various summer potluck gatherings and it has never-ever-ever failed to impress.  Hope you enjoy it!

 

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