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  • 3 cups seeded and diced vine-ripened tomatoes
  • 1 tablespoon minced garlic
  • 5 tablespoons slivered fresh basil leaves
  • 1⁄3 cup really good extra virgin olive oil
  • Sea salt and freshly-ground pepper to taste
  • 6 thick (half- to three-quarter-inch) slices Portuguese bread, either grilled or toasted

How to make this recipe

  1. Combine the tomatoes, garlic, basil and olive oil in a mixing bowl. Season to taste with salt and pepper. Let marinate at room temperature for 45 minutes.
  2. Place the slices of grilled or toasted bread on six individual salad plates. Spoon the tomato mixture equally over the bread, letting all the wonderful juices soak in. Serve with a knife and fork as an appetizer or antipasto.