In a large nonreactive bowl, place the tomatoes, onions, 1/2 cup of the oil, vinegar, garlic powder, and basil. Gently toss to combine. Season with the salt and pepper to taste. Cover and refrigerate for 1 to 4 hours.Grilled Tomato and Vidalia Onion Bruschetta
This fabulous recipe belongs to my sister’s mother-in-law, Diane Rogol. In addition to being a bruschetta appetizer, this smoky tomato mixture is also delicious as a salsa with tortilla chips or spooned over grilled chicken or steak.
6 large ripe tomatoes, cut into 1/4-inch slices
2 Vidalia onions, peeled and cut into 1/4-inch slices
3/4 cup olive oil, divided
1/2 cup balsamic vinegar
2 tablespoons garlic powder
1/4 cup chopped fresh basil
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates
6 1/2-inch slices crusty bread, such as ciabatta
In a large nonreactive bowl, place the tomatoes, onions, 1/2 cup of the oil, vinegar, garlic powder, and basil. Gently toss to combine. Season with the salt and pepper to taste. Cover and refrigerate for 1 to 4 hours.
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Remove the tomatoes and onions from the marinade and shake off the excess. Discard the marinade.
Place the tomatoes and onions on the grill. Close the lid and cook until soft and charred, 8 to 12 minutes per side.
Place the tomatoes and onions in a large bowl. Cut into rough pieces with a knife or kitchen shears. Season with salt and pepper to taste.
Brush the bread on both sides with the remaining olive oil. Grill the bread on both sides until golden brown, about 2 minutes per side.
To serve, place a generous spoonful of the tomato mixture on top of each slice of bread. Serve immediately.
Serves 4 to 6.
Cooking Tips: The high intense heat of your typical grill is a great way to toast bread. Keep a close eye out to make sure it doesn’t burn.
Concerned your onion slices might fall through the grates? Secure them with a toothpick or skewers to keep the onion together. Just remember to soak wooden toothpicks or skewers in water for at least 30 minutes before grilling.
Do-Ahead: This salsa can be stored in an airtight container in the refrigerator for up to one week.
Marinate: 1 to 4 hours.