Easy Tomato Bruschetta

  • Author: Lisa @ This Pilgrim Life


Tomato bruschetta is so quick and easy to make, and when made with in-season tomatoes, bursts with amazing summer flavor! It is bright and fresh and is best enjoyed atop slices of good quality bread or crackers.



  • 3 cups diced tomatoes*
  • 2 medium garlic cloves, minced
  • 67 fresh basil leaves
  • 2 teaspoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • bread slices or crackers for serving


  1. Dice tomatoes in small pieces, in between 1/4″ and 1/2″. You want the tomatoes to be chunky, while still being able to easily sit atop a cracker or small piece of bread. Add to a small mixing or serving bowl.
  2. Cut the basil ribbons: Stack the basil leaves, then roll into a tight log. Slice strips perpendicular to the log to create thin ribbons of the basil. (See picture below) Add to the tomatoes.
  3. Add the remaining ingredients (minced garlic, oil, vinegar, salt, & pepper) to the bowl of tomatoes. Stir well until all the ingredients are well incorporated. Chill for at least one hour for serving to let the flavors marry and brighten.
  4. Serve the tomato bruschetta with crackers or slices of toast. It’s also lovely with marinated mozzarella, pesto, and cucumbers. (Alternatively, add to grilled chicken or fish for a main dish option).


*Tomato bruschetta relies heavily on the quality of the tomatoes you use. Pick tomatoes that are ripe and give a little with squeezed, preferably fresh from a garden or farmer’s market for best results. Choose tomatoes that are medium to small in size, not large slicers. For the bruschetta pictured in this recipe, I used one Cherokee purple tomato, and three Better Boy tomatoes, all from our garden. Romas and San Marzanos are also great in tomato bruschetta.