Fresh Tomato Bruschetta

Tomatoes are at their juiciest and most tasty in late summer.  My garden is overflowing with them, and I am loving the challenge of coming up with new and creative ways to use them every day.  This fresh and lively bruschetta is a favorite in my household, because it is simple and quick to make, and equally delicious!

This is everything you will need:

  • 4 tomatoes (preferably of different colors, I used yellow and red)
  • 1 small cucumber
  • 1/2 shallot
  • Handful fresh basil
  • 1 tsp balsamic vinegar
  • 1 tbsp olive oil

Finely chop the tomatoes, cucumber, shallot, and basil.  Toss with the balsamic vinegar and olive oil, add salt and pepper to taste.  Serve on slices of toasted baguette.

20150814_112527 A bowl of bounty straight from the garden.

I did not add the squash to this bruschetta, but you certainly could! It’s great raw!


 Store the other half of the shallot in a sealed container in the fridge. It is a great addition to salads and sandwiches.20150814_171150

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