• 5 cups vine-ripened tomatoes, both red and yellow, diced
  • 10 basil leaves, chopped
  • 1/4 cup (a handful) flat-leaf parsley leaves, chopped
  • 3/4 cup extra-virgin olive oil (EVOO)
  • 1/4 cup red wine vinegar (eyeball it)
  • 1 tablespoon sugar
  • Salt and pepper, to taste
  • 1 loaf ciabatta bread, or any other crusty peasant style bread


Serves: 6 servings, 1 quart of tomatoes


In a large bowl, combine the tomatoes, basil, parsley and some salt and pepper,. In another small bowl, combine the red wine vinegar, sugar, salt and pepper. While whisking, drizzle in the EVOO in a slow and steady stream. Pour the vinaigrette over the tomato mixture, mix to combine and let sit for 10-15 minutes. Slice the ciabatta into 1-inch slices and drizzle with a touch of EVOO on each side. Grill the slices for 1-2 minutes per side and top with tomato topping.