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Bruschetta with Tomatoes, Cucumbers, and Basil

  • yield: Makes 15 to 20




  • 3 large, ripe tomatoes, seeded and chopped
  • 1/2 large red onion, cut into 1/4-inch dice
  • 1 cucumber, peeled, seeded, and cut into 1/4-inch dice
  • 1 cup fresh basil leaves, shredded
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 tablespoon red-wine vinegar
  • 1 baguette
  • 2 to 3 peeled garlic cloves, for rubbing


  1. Step 1

    In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.

  2. Step 2

    Heat broiler or grill pan. Cut bread diagonally into 1/2-inch-thick slices. Brush both sides of each slice lightly with olive oil; grill or broil on both sides until toasted.

  3. Step 3

    Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.

Martha Stewart Living, June/July 1992