Bruschetta with Chopped Tomato Salad - Daley

This bruschetta flips the usual format. Instead of topping the bread with a thin layer of tomato, you get a generous mound of chopped tomato salad on the plate with garlic-rubbed toast alongside for scooping.

The salad is colorful and crunchy: chopped tomatoes, red and yellow bell peppers, onion, fresh basil, and capers, all tossed with balsamic vinegar, lemon juice, and oregano. No olive oil at all, which keeps it remarkably low-fat. The balsamic and lemon juice do the dressing work, and the capers add enough salt and brininess that you don’t miss the oil.

An hour in the fridge lets the flavors meld and the vegetables release their juices into a light, tangy dressing of their own.

Pro Tips

• Chop everything roughly the same size so each bite gets a mix of tomato, pepper, and onion.
• Don’t skip the hour of chilling. The resting time transforms separate ingredients into a cohesive salad.
• Rub the garlic on the toast while it’s still hot from the broiler. The heat softens the garlic and releases its oils into the bread.
• Use the ripest tomatoes you can find. In winter, grape tomatoes halved often have better flavor than out-of-season beefsteaks.

Variations

• Add diced fresh mozzarella for a heartier version (no longer low-fat, but worth it).
• Toss in a handful of chopped Kalamata olives for a Mediterranean twist.
• Use sourdough slices instead of baguette for a sturdier, tangier base.