Use the most flavorful tomatoes you can find. A mix is fine—medium tomatoes with cherry tomatoes, even mixed colors. Lemon olive oil is lovely here. Cut to 1/2-inch pieces, or simply halve cherry tomatoes and give them a gentle squeeze.

Ingredients

• 3 fresh tomatoes, ripe
• A small handful of basil leaves
• 1 tsp good white wine vinegar (or red/balsamic), to taste
• 1/4 tsp sea salt, to taste
• 4 tbsp extra-virgin olive oil, plus more for serving
• 3–4 sourdough or country-style bread slices (≥ 1/2-inch thick)
• 2 cloves garlic, peeled

Ripe, peak-season tomatoes make the difference.

Before You Start

Instructions

Step & Description	Photo
1. Prep the tomatoes. Rinse and dry your tomatoes. Halve each of them, use a finger to remove the seeds, and cut out the cores. Roughly cut into 1/2-inch pieces and place in a medium bowl. Tear the basil, add 2 tbsp olive oil, a splash of vinegar, and a pinch of salt. Gently toss, taste, and adjust.
2. Toast the bread. Heat a grill or oven to medium-high. Brush slices with 2 tbsp olive oil. Grill or bake until golden with a hint of char; rub both sides with garlic while warm.
3. Assemble & serve. Cut each slice in half if you like. Top with the tomato mixture. Finish with a drizzle of olive oil and extra basil. Serve immediately so the toast stays crisp.

Nutrition & Storage

A Few Variations