Tomato, Basil and Olive Bruschetta

Did you know that the tomato is not a vegetable?

I didn’t until someone told me recently. It’s a fruit….apparently because it has an ovary?? Apparently I wasn’t paying attention in 10th grade biology.

Would you pick up a whole tomato and bite into it like an apple – because I would not. It isn’t that I don’t love them and all, but that just doesn’t seem natural.

However, tomatoes are rich in lycopene, one of the most powerful natural antioxidants. Everybody needs some lycopene 🙂

Bruschetta is one of the most versatile, easy appetizers/side dishes – you can get creative with your toppings. I made this last week when I grilled some chicken and threw some baked potatoes in the microwave.

Tomato, Basil and Olive Bruschetta

1 loaf crusty bread, sliced

1 1/2 cups grape tomatoes, roughly chopped

1/3 yellow onion, diced

1/4 cup black olives, pitted and roughly chopped

1 tbsp balsamic vinegar

1/4 cup olive oil

4 basil leaves, cut in a chiffonade

1 tsp sea salt

1 tsp ground black pepper

Olive oil for brushing

Whisk together the balsamic vinegar, olive oil, basil, salt and pepper. Refrigerate for about 30 minutes.

Preheat oven to 400°.

In a mixing bowl, add tomatoes, onion, and olives and add the dressing, tossing to combine. Place the sliced bread pieces on a baking sheet lined with aluminum foil. Brush the tops of the bread with olive oil. Top with tomato mixture and bake for about 5 minutes – or until starting to brown around the edges (you’ll see it on the onions too).

IMG 14702 copyScrumptious.

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This is part of Food Network’s Summer Fest – a season long franchise (bi-weekly) where Food Network editors team up with food bloggers to share tips and recipes about seasonal produce. Check out all the Summer Fest Tomato posts:

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce

Haute Apple Pie: Heirloom Tomato & Three Cheese Tart

What’s Gaby Cooking: Zebra Tomato and Burrata Crostini

Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice

And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta

Chez Us: Roasted Tomato Sauce

Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad

Glory Foods: Fresh Tomato Salsa

Dishin and Dishes: Tomato Tart Tatin

The Purple Cook: Eggplant Parmesan Caprese Salad

I Am Mommy: Tomato Crudite

Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes

FN Dish: Easy Tomato Appetizers

Add a Pinch: Simple Caprese Salad Skewers

Sweet Life Bake: Salsa Cruda

Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano

The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes

Mooshu Jenne: Sun Burst Tomato Pasta

Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?

Cooking With Elise: Tomato Parmesan Biscuits

From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza

Fritos and Foie Gras: Tomato Terrine

Creative Culinary: Fresh and Savory Tomato Pie

Big Apple Nosh: Caprese Salad/Tomato Carnage

Spices and Aroma: Quick and Easy Paneer Curry

Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

summer fest logo 4001


~Dixie Chik~


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 7 Comments

  1. Beth Michelle

    This bruschetta looks amazing. It is one of the best appetizers around!

  2. Karen

    You made me smile, I thought everyone knew that tomatoes were a fruit! Hope I’m not upsetting you but telling you that zucchini, cucumber, and green pepper are fruit too.

    Love your twist on bruschetta.

  3. Virtually Homemade

    You know tomato is a fruit when you eat a perfect summer garden one that is sweet and juicy like a plum! Love the addition of olives to the bruschetta!

  4. Tina@flourtrader

    Your bruschetta looks amazing, great appetizer. The crisp bread and the cool veggies are hard to resist! Also, thanks for the info on the summer fest and the links.

  5. Mike@The Culinary Lens

    I love bruschetta. I read recently a great definition Toatoes are botanically fruit a a vegetable in he culinary sense

  6. Elise Johnson

    Love Bruschetta…one of my favorite appetizers. Makes a fun group appetizer for your guests!

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