Just tomatoes, basil, olive oil, balsamic vinegar and salt. Thats it.
That’s it but people seem to keep asking, “What is in this??”
Basically fresh air, slowness, ease, color and joy. That’s what’s in it. That’s why people love it and that’s why I love it.
Simplicity is one of those things we take for granted until we taste it. This bruschetta reminds you of just that.
It’s the type of thing that comes together in a handful of minutes with no notice and blows peoples culinary “I just dropped by for a second” expectations.
It’s they type of thing that you can have ready for salads, chicken breast or my favorite way – scooped up with some bagel chips.
Don’t take for granted that it’s easy. Just make it. Make it, love it and be loved for serving it.
How do you make it? Well, that’s really up to you. I like mine light on olive oil but heavy on a tangy balsamic with enough basil that I never have to look for it when I take a bite, I know it’s going to there. I think you need to add a pinch more salt than you are initially comfortable with and if you buy the ripest tomatoes you can buy it doesn’t matter if your olive oil isn’t technically the good stuff.
Throw it all together, mix and serve whenever you want. It’s better after it’s set for a little while but it’s fantastic straight away as well.