Easy Tomato Bruschetta

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Every time we go up to visit Joe’s parents, which has been more often lately, we always stop at Shady Brook Farm. They have amazing prices on their farm-grown produce and they have a little pub serving only local beers, wine, and cider. So it’s clearly a draw for us!

I think we’ve gone about 4 weekends in a row now and each time we’ve picked up a pint of their yellow or orange cherry tomatoes. Now, when I said I wanted to eat all of the tomatoes and cucumbers my body could reasonably handle this summer, this is what I had in mind: farm-fresh tomatoes that are so sweet they need nothing more than a little salt and pepper before being shoved into my mouth, in a not-so-delicate manner.

This appetizer is so easy to make, I’m embarrassed to even call it a recipe. I hope you make it soon and that it fulfills all of your summer tomato dreams!

Easy Tomato Bruschetta Recipe

Servings: 4, as an appetizer
Active Time: 10 minutes
Total Time: 1 hour, 10 minutes

1 pint cherry tomatoes, quartered
2 scallions, white and light green parts only, thinly sliced
1/2 cup basil leaves, sliced thinly (chiffonade)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Mini toasts and sliced cucumber, to serve

Combine the first 9 ingredients in a medium bowl. Toss well, making sure that all of the tomatoes are coated with the dressing ingredients.

Let the tomatoes marinate on the counter for an hour.

Serve with the mini toasts and/or sliced cucumber.

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