VegBox Recipes

Bruschetta With Tomato Salsa

Late summerís tomatoes are usually packed with flavour and really juicy. This recipe makes the most of them, adding fresh herbs and as much or little chilli as you want, to spice up a lunch time snack. If you donít have bruschetta, this also works well with ciabatta or French stick bread.


Enough bruschetta for 4 people

  • 2 medium red onions
  • 2 tablespoons olive oil
  • 1 clove garlic, peeled & crushed
  • 6 medium tomatoes
  • 1 green chilli
  • 2 tablespoons fresh basil leaves
  • 200g mozzarella cheese (optional)


  1. Peel the tomatoes. Cut a cross in each tomato. Drop into boiling water for 1 minute. Then plunge into cold water. The skins should peel off easily.

  2. Slice the tomatoes in half and scoop out the seeds. Chop the flesh for use in the salsa. (Note: the seeds & juices would make the salsa very runny, which makes the bread go soggy.)

  3. Cut the chilli in half and cut out the core and seeds. Chop the chilli finely. Note: only use as much or little chilli as your diners will eat!

  4. Peel and chop the onions finely.

  5. Tear the basil leaves into small chunks.

  6. Mix together the olive oil, garlic, basil leaves, chilli, tomatoes and onions. Season with salt & pepper to taste. If possible, leave to marinate for a couple of hours before use.

  7. Cut the mozzarella into thin slices. Cut the bread into slices. Grill the bread on both sides and then arrange the mozzarella on top. Grill for 5 minutes (optional).

  8. Spoon the salsa on top of the bread & mozzarella and serve immediately.

Time From Cupboard-To-Table

15 minutes

Notes & Variations on Bruschetta With Tomato Salsa

If you don’t have bruschetta, this also works well with ciabatta or French stick bread.


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