- 3 medium tomatoes, diced
- 1–2 tbsp red onion, finely chopped
- 1 clove of garlic, minced
- 2 tbsp fresh basil, chopped
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 tbsp extra virgin olive oil (optional)
- 1 baguette, French bread or similar Italian bread
- Combine tomatoes, onion, garlic, basil, salt, pepper and oil in a large mixing bowl. Feel free to add more or less oil. If you’re oil-free, replaced the oil by some lemon juice or balsamic vinegar. Set aside.
- Use a bread knife to slice the bread on the diagonal, making 1/2 or 3/4 inch thick slices (about 1 to 2 cm).
- Toast the bread. I always use a griddle, but feel free to use a grill pan, a skillet, a toaster, the oven, etc. Some people add some oil to the bread before toasting it, but I think it’s not necessary.
- Place bread on a platter and top with the tomato mixture. Serve immediately.
- Best when fresh, you can keep the tomato mixture in the fridge in an airtight container for 1 to 2 days. I prefer to toast the bread just before serving.
- Serving Size: 1 slice of 30
- Calories: 31
- Sugar: 0.6 g
- Sodium: 74 mg
- Fat: 0.6 g
- Saturated Fat: 0.1 g
- Carbohydrates: 5.3 g
- Fiber: 0.4 g
- Protein: 1.1 g