CWA Director of Marketing & Communications, Alycia Paulus created this recipe when she was overwhelmed with the tomatoes from her garden and was a little too lazy on a hot summer day to cut up a bunch of large tomatoes.
From The Kitchen Of: Alycia Paulus
Prep Time: 20 Minutes
Marinating Time: 1 – 2 Hours
2 cups cherry tomatoes, cut & diced
1 tablespoon balsamic vinaigrette
1 tablespoon olive oil
2 tablespoons minced garlic
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
This dish is both delicious and refreshing on a hot summer day and leaves a lot of room to get creative by adding your own twist to this recipe. Dice 2 cups of local cherry tomatoes, I typically cut them in half and then half again and add them to your bowl.
Put your tomatoes in a serving bowl and add in your balsamic vinaigrette and olive oil. Feel free to add more as you please, I personally don’t like a whole lot of either so I keep them on the side of less is more.
While the tomatoes start marinating, chop your fresh basil and parsley and then add in your minced garlic, fresh basil and fresh parsley to your tomatoes. As with the olive oil and vinaigrette, you can add more or less based on your preferences. For example, basil is easily one of my favorite things, so I always add a lot of basil to my bruschetta.
Mix together and let sit for roughly 2 hours before serving to give your bruschetta time to marinate.
Serve with your favorite slice of bread or bagel chips.