Tomato and Basil Bruschetta with Red Onion
Lalkila Kitchen · Plant based · Vegetarian · Snacks · Western influenced
A juicy tomato topping needs bread that can hold it. Toast the slices before adding the mixture and assemble close to eating, so the surface stays crisp. This is a simple Italian-style starter for a gathering or a lighter plate, and a useful contrast to the cooked snacks in the Kitchen collection.
Ingredients
- 1/2 small red onion, finely chopped
- 500 g tomatoes, chopped and drained
- 2–3 garlic cloves, crushed
- 6–8 basil leaves, chopped
- 30 ml balsamic vinegar
- 60–80 ml extra-virgin olive oil
- 1 crusty loaf of bread
- Salt and pepper to taste
Method
- Mix onion, tomatoes, garlic and basil gently. Add vinegar, oil and seasoning. Cover and refrigerate for at least one hour.
- Slice and toast the bread on both sides until crisp.
- Spoon tomato mixture onto the warm toast just before serving, leaving excess liquid in the bowl.
Cooking notes
Drain very watery tomatoes before dressing them. Keep the topping and bread apart until people are ready to eat; a large preassembled tray can become soggy. The quantity of oil follows the source range, so begin at the lower end and adjust. Check the bread label if the plant based tag matters to your household.
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Source and adaptation
Adapted from Chiwong’s member recipe Tomato bruschetta, published by Good Food. Original recipe.
Rewrote the method, retained the ingredient ranges and emphasised draining and last-minute assembly. No source photograph or rating is reused.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.