Summer Tomato Bruschetta Salad with Goat Cheese and Black Olives


  • 3 medium sized ripe tomatoes
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 teaspoon chopped fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • Four 1/2-inch-thick slices sourdough bread (from a boule loaf)
  • 4 cups baby arugula
  • 1/4 cup pitted cured black olives
  • 4 to 5 basil leaves, cut into chiffonade
  • Sherry Vinaigrette
  • 4 ounces crumbled goat cheese

Enjoy the last of the great summer tomatoes with this easy bruschetta recipe – makes a great first course, or a light summer lunch!


Heat the oven to 325 degrees.

Core the tomatoes and slice them into 1/2-inch thick slices. Arrange the tomatoes on a baking tray, drizzle them with 3 tablespoons olive oil, sprinkle them with thyme, and season them with salt and pepper.

Bake for about 40 minutes, until they are somewhat dry and wrinkled. Remove from the oven and reserve.

Turn the oven to broil.

Brush the bread slices generously with 3 tablespoons olive oil and arrange them on a baking sheet. Toast them in the oven for 3 to 4 minutes, until light golden brown.

In a large salad bowl, toss the arugula with the black olives, basil, and enough of the vinaigrette to moisten the leaves.

To serve, top each toast with several tomato slices and then about 1 cup of salad and sprinkle with the crumbled goat cheese.