classic bruschetta

A simple and tasty salad I learned whilst doing a cooking course in Rome. Perfect served by itself or it would make a great light dinner with a grilled chicken breast.


  • 7 vine ripened tomatoes
  • 3 cloves garlic
  • 6 slices ciabatta bread
  • 10 basil leaves, torn
  • extra virgin olive oil
  • S&P


  1. Cut the tomatoes in half and scoop out the seeds. Let the tomatoes drain on some kitchen paper for 5 minutes. Cut the tomatoes into dice size pieces . Put the tomatoes in a bowl, finely slice two cloves of garlic and add to the tomatoes. Season the tomatoes well with sea salt and a little black pepper. Add the torn basil leaves and a generous dressing of olive oil. Set aside for at least 30 minutes to marinate.
  2. Heat a pan, preferably a griddle pan and allow it to become very hot. Cut the bread into thick slices. Cut the remaining garlic clove in half and rub the bread on both sides cut side down. Drizzle both sides with oil and toast either side in the hot pan.
  3. Place the bread on a large plate and divide the tomato mixture among the 6 pieces of bread, allowing it to spill over onto the plate. Finish with a few basil leaves and serve.

Serves 6