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Bruschetta with Cucumbers


  • 3 large, ripe tomatoes, seeded and chopped

  • 1/2 large red onion, cut into 1/4-inch dice

  • 1 Crown Jewels Produce cucumber, peeled, seeded, and cut into 1/4-inch dice

  • 1 cup fresh basil leaves, shredded

  • Salt and freshly ground pepper

  • 1/4 cup extra-virgin olive oil, plus more for brushing

  • 1 tablespoon red wine vinegar

  • 1 loaf round Italian peasant bread

  • 2-3 peeled garlic cloves, for rubbing


  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 an hour.

  2. Cut bread into 1/2-inch-thick slices, then cut slices in half diagonally. Brush both sides of each slice lightly with additional oil; grill or broil on both sides until toasted.

  3. Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper and top with vegetable mixture. Let stand a few minutes to allow juices to soak into bread; serve.


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