Presented by Bruno Scipioni’s Italian Ristorante & Pizzeria


  • 2 vine-ripened tomatoes
  • 1/2 cup diced Vidalia onion
  • 1/3 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1/4 cup high quality Italian balsamic vinegar
  • 1/2 cup extra virgin olive oil + 1 T
  • Salt and pepper to taste
  • 1/2 cup shaved ricotta salata (pressed and aged ricotta)
  • 4 slices of grilled rustic Italian bread (or similar), cut in half diagonally


In a medium bowl, combine tomatoes, onion, basil, garlic, balsamic vinegar and 1/2 cup olive oil. Season with salt and pepper. Cover and refrigerate for up to 24 hours, allowing the flavors to blend. When ready to serve, place the tomato mixture in a serving bowl, drizzle with the reserved olive oil and top with the shaved cheese. Arrange the bread around the edge of the bowl.

(Serves 2)

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As seen in the Summer/Fall 2015 Issue

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