Bruschetta with tomatoes and red onion
Bruschetta con pomodori e cipolla rossa
Traditional bruschetta with crusty bread, ripe tomatoes, marinated red onion, basil, and a few drops of balsamic vinegar.
Bruschetta with tomatoes and red onion is a simple and quick appetizer, perfect for an aperitif, a buffet, or the start of a casual lunch. Its success depends on the balance between the dry, crispy toasted bread and the moist, fragrant sauce that covers it. Ripe tomatoes add juiciness and a sweet-tart note; red onion adds character, while basil, oregano, and garlic define the aromatic profile. Red wine vinegar supports the marinade and promotes the formation of the sauce, essential for flavoring the bread without weighing it down. Extra virgin olive oil binds the ingredients and, together with a few drops of aged balsamic vinegar, completes the contrast between freshness, intensity, and crunch. This recipe is considered a traditional Italian dish.
Instructions
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3 steps · natural Italian voice
Prepare the marinade
Dice the tomatoes and slice the onion very thinly. Place them in a bowl with plenty of extra virgin olive oil, red wine vinegar, coarse salt, black pepper, and chopped basil. Stir and let sit for 15-20 minutes, until the tomatoes have formed a fragrant sauce.
Toast the bread
Toast the slices of rustic country bread on the grill or in the oven, until golden and crispy on the surface. While they are still hot, gently rub each slice with the clove of garlic, so the aroma is transferred without covering the seasoning.
Complete and serve
Spread on the slices the mixture of tomatoes and onion, including all the marinade sauce. Finish with black pepper, a drizzle of olive oil extra virgin raw, off the heat, oregano, and a few drops of aged balsamic vinegar. Serve immediately, while the bread is still crunchy.
Chef's Tips
The editorial team recommends leaving the tomatoes and onion to marinate for 15-20 minutes, so that the salt helps form a sauce that can be spread on the still-warm bread.
Ingredients
- 6 slices of rustic country bread
- 3 ripe tomatoes, diced
- 1 small red onion, thinly sliced
- (1 tbsp) 1 tablespoon of red wine vinegar
- Plenty of fresh basil
- Plenty of extra virgin olive oil
- Coarse salt, black pepper
- 1 clove of garlic (to rub the bread)
- Aged balsamic vinegar (a few drops)
- Oregano
Can't find it in the US?
- rustic breadMost US supermarkets
A crusty country loaf or ciabatta
Not soft sandwich bread.
⚠️ Automatic ingredient-based detection. Always check product labels.
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