Wednesday 17 January 2018

Greek-style Tomato Bruschetta

Tomato bruschetta
Tomato bruschetta
Tomato bruschetta

Aoife McElwain and Mark Duggan

In Greek cooking, you'll find that recipes often call for dried herbs. While fresh herbs have become deservedly popular in modern home-cooking, here in the forkful kitchen we've started to come around again to the virtues of the dried variety.


2 large (or 4 medium) ripe, juicy tomatoes

1 tablespoon of olive or rapeseed oil

1 tablespoon of red wine or balsamic vinegar

A generous pinch of sea salt

A good pinch of pepper

1 teaspoon of dried mixed herbs (usually a lovely mix of thyme, rosemary, marjoram and oregano)

Slices of sourdough or your favourite toasted bread

Rapeseed or olive oil, for drizzling

2 cloves of garlic

Tomato bruschetta


Chop the tomatoes into small chunks and place in a large bowl.

Add the olive oil and vinegar.

Add the salt, pepper and the dried herbs.

Mix well and set aside.

Meanwhile, toast your sourdough slices.

6. Drizzle each slice with a little olive oil.

Cut the garlic cloves in half and rub each slice of bread two or three times with the cut side of the garlic.

Top the toast with the tomatoes and serve on a big board in the middle of a table so everyone can help themselves.

Tomato bruschetta

Irish Independent

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