Technically, what I have for you here is not bruschetta. Technically, this is just tomato salad and the bruschetta part only comes into play when you toast some bread and place this on top. But what-ever. You know exactly what I’m going to show you how to make today and if you reached this through an internet search, you probably typed in “bruschetta” hoping to find exactly this. Far be it for me to deny my readers what they want.
Ingredients (makes about 3 cups)
- 4 roma tomatoes
- 1 yellow tomato
- 1 lemon
- 3 oz fresh basil leaves
- 3 tbsp extra virgin olive oil
1. Cut each tomato in half and scoop out the pulp. Dice the tomato halves. There is no rush, so take your time and keep the skin side up when dicing the tomato to make the cuts easier. Place the diced tomatoes into a large mixing bowl.
Note: Apparently when you place a yellow tomato on a green cutting board, it comes out orange in pictures. Who knew?
2. Mince the garlic, cut the basil into thin ribbons, and zest the entire lemon. Add these ingredients to the bowl with the tomatoes along with 1 tbsp lemon juice.
4. Place in the refrigerator for at least 4 hours. Serve chilled over fish, chicken, or with bread.