Description
This easy bruschetta dip is fresh, vegan and perfect with crusty bread, pita chips or slices of baguette.
Ingredients
8 ripe tomatoes, finely chopped
1/2 small red onion, finely chopped
3 garlic cloves, minced
1 bunch fresh basil, finely chopped
1 tbsp balsamic vinegar
1/2 tsp sea salt, plus more to taste
2 tbsp extra virgin olive oil
2 tbsp kalamata olives, chopped
To garnish
Extra fresh basil
A handful of rocket, optional
Balsamic reduction, optional
Extra chopped kalamata olives, optional
Freshly ground black pepper, optional
Instructions
Prepare the tomatoes
Chop the tomatoes into small pieces and add them to a mixing bowl. For a less watery dip, you can remove some of the seeds first or drain the chopped tomatoes in a sieve for 5-10 minutes.
Add the flavourings
Add the finely chopped red onion, minced garlic, fresh basil, balsamic vinegar, sea salt and olive oil to the bowl.
Mix the dip
Stir everything together gently until well combined. Taste and adjust the seasoning if needed, adding a little more salt, balsamic vinegar or olive oil to suit your taste.
Chill
Cover the bowl and place it in the fridge for at least 20-30 minutes. This helps the tomatoes release their juices and allows the garlic, basil and balsamic to flavour the whole dip.
Garnish and serve
Spoon the bruschetta dip into a serving bowl. Top with chopped kalamata olives, extra fresh basil, rocket and a drizzle of balsamic reduction if using.
Notes
For the best texture, chop the tomatoes into small, even pieces. This makes the dip easier to scoop up with pita chips, crusty bread or slices of baguette.
If your tomatoes are very juicy, remove some of the seeds first or place the chopped tomatoes in a sieve for 5-10 minutes before mixing everything together. This stops the dip becoming too watery, especially if you are making it ahead for a dinner party.
Letting the dip chill for at least 20-30 minutes really helps the flavours come together. The garlic, basil, balsamic vinegar and salt have time to season the tomatoes properly, so the finished dip tastes much better than if you serve it immediately.
If you are serving it for guests, give it a gentle stir before transferring it to your serving dish. You can then take it to the next level with extra chopped kalamata olives, fresh basil leaves, rocket and a balsamic glaze drizzle on top.
