For many Italians, summer is the season for gathering around the table to eat with family and friends. The days are longer and more relaxed, and preparing and eating food together is an important part of the vacation season. The dishes, including these bruschetta with tomato, are colorful, appetizing, and a little different from the usual fare.–Editors of Phaidon Press

LC Fancy-It-Up Note

We rather prefer these bruschetta as-is, so as to revel in their simple summer flavors. That said, the tomato topping takes well to fancying up, whether you do so with fresh herbs, multicolored heirloom pomodoros, a drizzle of vinegar, white beans, olives, all manner of cheese…

Four slices of bruschetta topped with tomato on a wooden cutting board.

Bruschetta with Tomato

5 / 4 votes
Bruschetta with tomato is a quick and easy (not to mention super tasty) way to use up summer's glut of tomatoes. A drizzle of olive oil, toasted rustic bread, and some garlic finish it off.
David Leite
Servings4 servings
Calories261 kcal
Prep Time12 minutes
Cook Time4 minutes
Total Time16 minutes


  • 8 slices rustic bread
  • 4 cloves garlic, halved
  • 6 to 8 ripe tomatoes, diced
  • Extra virgin olive oil, for drizzling
  • Salt and pepper


  • Toast the slices of bread on both sides under the broiler or on a barbecue. Rub them all over with the garlic while they are still hot and put back under the broiler for a moment.
  • Arrange the tomatoes on the slices of bruschetta, season with salt and pepper, and drizzle with olive oil.
  • Serve the bruschetta immediately.
Recipes from an Italian Summer

Adapted From

Recipes From an Italian Summer

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Serving: 1 servingCalories: 261 kcalCarbohydrates: 29 gProtein: 5 gFat: 15 gSaturated Fat: 8 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 3 gTrans Fat: 0.1 gSodium: 158 mgPotassium: 536 mgFiber: 4 gSugar: 17 gVitamin A: 1537 IUVitamin C: 26 mgCalcium: 24 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe © 2010 Phaidon Press. Photo © 2010 Joel Meyerowitz. All rights reserved.

Recipe Testers’ Reviews

This was so fast and delicious! I kept thinking something was missing, but the four ingredients blended beautifully. We enjoyed the bruschetta with a glass of white wine while waiting for the barbeque grill to heat. I did add more fresh chopped garlic with the chopped tomato. We’ll enjoy this appetizer for more summer evenings to come.

The smokiness of the lightly charred bread is heavenly against the fruitiness of extra-virgin olive oil from Italy and fresh, summer tomatoes. I’d love this with some ribbons of fresh basil mixed in. These taste wonderful, but I feel that as written, the recipe yields too many diced tomatoes for the amount of bread. I would use fewer tomatoes or smaller ones next time. I halved the recipe, using a round rustic loaf from the bakery.

I love bruschetta and make it often when I have fresh garden tomatoes. I have always added basil and was afraid I would miss it. Boy was I wrong. This was still great, even without the basil. Such a simple but tasty appetizer that just screams summer!

The only way to truly mess up this recipe is by not using the best ingredients you can procure. The recipe is simple, and requires only the heat needed to toast the bread—a plus if you live in a climate with hot and sticky summers. Rubbing the toast with garlic is a nice touch, and lends the bruschetta a nice garlicky flavor without it being overbearing. While you can easily jazz it up with some chopped fresh herbs or a drizzle of balsamic vinegar, there’s something quite pleasant about its simplicity.

This bruschetta was simple and delicious, just perfect to take advantage of fresh summer tomatoes. It really lets the tomato flavor shine through. I wouldn’t change anything, except maybe trying different types of bread just for variety.

I was on a huge baguette kick a few weeks ago, making not just one loaf but six. Needless to say, there was so much bread in the house! I prefer recipes with only a handful of ingredients and simple techniques. As with this recipe, it’s so easy to chop a few tomatoes, slice some bread, and end up with the perfect melding of summer’s bounty. The combination of the bread’s chewiness with the sweet, juicy pieces of tomato and hints of butter and pepper from the olive oil was simply perfect.

Perfect! Crunchy, snappy, full of fresh tomato flavor, kissed with a hint of garlic and olive oil. A touch of salt and pepper adds to the glory of this wonderfully simple and outrageously delicious bruschetta. You can make this and forget about the rest of dinner—just a salad on the side, and you have a winner! I’ll add the olive oil, salt and pepper to the diced tomato next time and let it sit while I toast the bread instead of piling them all on individually. Maybe a hint of fresh basil will make for an adventure in a different direction.

A very flavourful, simple pleasure. Ripe tomatoes, in season, are key to its success. To enhance this experience, try a slight drizzle of some good balsamic just before serving. I tried both thick and thin slices of bread and preferred the thicker slices.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    The pleasurable and unmistakable taste of summer – fresh bread and ripe, just-picked tomatoes from the farmers market, seriously toasted toast, rub rub rub garlic, chunky diced drippy tomatoes, salt, generously pepper, a lovely olive oil drizzle, devour! Easy, fast, tasty, and soon to be my go-to till the end of tomato season! The rubbing of the bread with the cut garlic nicely nods to pan con tomate and provided sentimental moments of eating tapas late at night in Spain in the still blistering heat of midsummer, and of holidays spent with a dear friend who teaches study abroad in Spain, especially wonderful while we’re traveling nowhere at present!

    1. Elsa, we’re so glad you loved this, and thank you for taking the time to let us know. It never ceases to amaze me how often good food can stir up such wonderful memories.