Fresh Tomato Salad (Bruschetta Topping)

Makes about 2 cups.


  • 2 cup diced tomatoes (or cherry/grape/other small tomatoes cut into quarters)
  • 2 cloves garlic, peeled and diced thin and small
  • 1/4 small onion, peeled and diced small
  • 1/2 cup 100% extra virgin olive oil
  • 2 pinches of basil
  • 2-3 dashes of rosemary
  • 1 pinch of sea salt
  • 1-2 Tbsp of fresh squeezed lemon juice (optional)

To Make:

  1. Combine all ingredients in a bowl or similar container.
  2. Mix well. Make sure that all garlic is soaking in oil. Add more oil if necessary.
  3. Let set in the fridge for a few hours/overnight to let the flavor soak into the oil.

Do not leave this on the counter, because olive oil and garlic at room temperature can be an environment in which the deadly bacteria Clostridium botulinum will thrive. 

Try this as a dip, in sandwiches, or baked on pizza, toast, or eggplant.

Categories: condiments, salads, sandwich spreads, sandwiches, toast, veggie salads | Tags: , , , , , , , , , , , , , , , , , , , | 3 Comments

Post navigation

3 thoughts on “Fresh Tomato Salad (Bruschetta Topping)

  1. Pingback: Tomato Burgers | Miss Jessie's Kitchen

  2. Pingback: Red Hummus Tomato Burger | Miss Jessie's Kitchen

  3. Pingback: Basic Spaghetti Sauce Making Advice | Miss Jessie's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: