Tomato basil bruschetta screams summer. Who doesn’t love the summer? The warm weather, fresh produce, and not to mention the great tans! My favorite part of summer is all the produce – watermelon, strawberries, and can’t forget the excess of tomatoes. There are so many types and so readily available in the summer. We ended up with a big box of fresh tomatoes and I don’t believe in waste, so we’ve been scrambling to find great uses for these delicious fresh tomatoes.

Closeup side view of tomato basil bruschetta on baguettes

I started with caprese pasta, several Indian dishes, and then remembered bruschetta is a great tomato rich dish. On the plus side, I had everything at home needed to make this tomato basil bruschetta dish. It’s comprised of tomato, basil, and some seasoning. It’s delicious, easy to put together, and can stay good in the fridge for a few days. I am really excited to share with you this delicious tomato basil recipe being we devour the heck out of it when I make it. The recipe is adapted from simply recipes blog.

What you’ll love about this bruschetta?

  1. It’s vegan. Just make sure your baguette or whatever bread you serve it with is vegan as well. 🙂
  2. No cooking required. This is a make cold serve cold dish. No need to heat the house up on those hot summer days. Just whip a batch of this up and chop up a baguette and you’re set. 
  3. It’s delicious. What’s not to love?
bowl of tomato basil bruschetta

How to make tomato basil bruschetta?

  1. Chop tomatoes into small pieces.
  2. Chop basil into small pieces.
  3. Mix together in a bowl with olive oil, garlic, balsamic vinegar, salt, and pepper.
  4. Cover and place in the fridge for at least one hour to allow the flavors to equilibrate.
  5. Serve bruschetta with baguette bread, ciabatta, crackers, or whatever you like!
plate of tomato basil bruschetta on sliced baguettes

Best Tomato Basil Bruschetta

Tomato season is the perfect excuse to enjoy this tomato basil bruschetta. It’s a delicious appetizer for a nice warm day.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine Italian
Servings 6 servings
Calories 311 kcal


  • 5 tomatoes, chopped
  • 2 cup fresh basil
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp dried basil
  • ½ tbsp minced garlic
  • 2 baguettes, sliced


  • Other than the bread, combine all ingredients together in a bowl. Mix well to ensure tomatoes are covered.
  • Place bowl in refrigerator for at least one hour to allow flavors to marinade. Enjoy over toasted, sliced baguette.


Serving: 1servingCalories: 311kcalCarbohydrates: 56gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 1196mgPotassium: 759mgFiber: 6gSugar: 9gVitamin A: 823IUVitamin C: 34mgCalcium: 188mgIron: 6mg
Keyword bruschetta, tomato basil bruschetta, vegan bruschetta
Tried this recipe?Let us know how it was!

Let me know what you thought of this bruschetta recipe in the comments below! Thanks for trying my recipe.

-Cassie 🙂

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  2. Augusta Frisina January 23, 2020 at 1:49 pm

    Wow that was strange. I just wrote an incredibly long comment but after I clicked submit my
    comment didn’t show up. Grrrr… well I’m not writing all
    that over again. Anyway, just wanted to say fantastic blog!

  3. Pingback: Vegetarian Pesto Zoodles (Zucchini Noodles) - Cass Clay Cooking

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