The Meal That I Can’t Stop Making

You’d think I’d get sick of this recipe at some point, but I haven’t.

My body craves summer. Not a hot and sticky Florida summer or a dry Texas summer, just our summer. A Minnesota summer.

Most nights for dinner, when I actually cook, I prepare something like this.

Summer tomatoes, bell pepper, and herbs, all marinated in good balsamic and olive oil and served on toasted bread. If I have fresh mozzarella, I’ll use some of that; if I have goat cheese or ricotta I might use that instead.

That’s it.

My Favorite Bruschetta


  • Cherry tomatoes, halved or quartered
  • Bell Pepper, chopped
  • Cucumber, chopped
  • Syrupy balsamic vinegar – Trader Joe’s has a good, affordable one. If you use a thinner, more sour vinegar, add a pinch of sugar.
  • Olive oil
  • Salt
  • Pepper
  • Basil, chiffonaded. Or swap in whatever you have, e.g. mint or chives.
  • Bread, charred or toasted
  • Garlic clove
  • Fresh mozzarella


  1. Place chopped vegetables in a bowl. You can only use tomatoes or any combination of veggies that you like.
  2. Toss with 1-2 splashes of balsamic and some olive oil to taste.
  3. Season with salt and pepper.
  4. Toss in herbs.
  5. Char or toast slices of bread in a pan with EVOO. Season with salt and pepper.
  6. Immediately after you remove the bread from the pan, rub the hot side of the bread with a raw garlic clove.
  7. Place slices of mozzarella on bread.
  8. Top with tomato mixture and another pinch of sea salt.

1 Comment

  1. Val - Corn, Beans, Pigs & Kids

    Yummy! I love that you include fresh mozzarella with it 🙂

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