I love summer. I mean I don't love hot weather or humidity...but I do love the fresh amazing vegetables and fruits. Kicking off this summer's fresh vegetable season was my first attempt at bruschetta - the Italian fresh tomato dish that could not have been easier to construct.
My bruschetta included a slight variant of the traditional recipe in that I used parsley instead of the traditional basil. This ingredient substitution was inspired by a version I had the day before from a North Fork, Long Island grocery store - the parsley seemed to add an unexpected lightness to the dish.
Thankfully I was able to recreate this version with great results - tart, sweet and garlicky. Definitely a recipe repeat that makes for a great make-ahead appetizer and can be prepared in virtually no time.
Five Minute Bruschetta
- 4 ripe tomatoes on the vine, chopped
- 1 tbsp. red onion, minced
- 2 garlic cloves, minced
- 1 tbsp. minced parsley
- extra virgin olive oil, to taste
- kosher or sea salt, to taste
- pepper, to taste
- Mix ingredients together, adding salt, pepper and olive oil to taste.
- Let sit for 15 minutes (or more), adjust seasonings as necessary, and serve with toast, chips or crackers. Can be prepared several hours or a day in advance and kept sealed in the fridge.