It’s tomato time! I was generously given some expertly grown Sakura tomatoes from relatives. Here is a recipe for bruschetta with a Greek spin. The ingredients all work together to bring out the bright flavor of the tomatoes.

Ingredients

• 1 1/2 lb tomatoes
• 1/4 cup red onion, minced
• 1 tbsp capers, rinsed
• 1 tsp garlic, minced
• 1 tbsp dill or parsley, chopped
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 tsp dried oregano
• salt and pepper, to taste
• Baguette or any artesian, crusty bread

Method

Rinse and dry tomatoes. Add all ingredients to food processor, reserving a few tomatoes, and pulse until combined. Rough chop remaining tomatoes and add to mixture. Salt and pepper to taste. Toast bread and rub with garlic. There will likely be too much moisture so prepare bruschetta using a slotted spoon. Drizzle with olive oil.

You can upgrade this appetizer to a main dish if you want to. To make Greek Tomato Shrimp, simply sauté 1 lb shrimp in butter for a couple minutes, flip, then add the sauce above and cook shrimp through. Serve with rice and/or toasted bread rubbed in garlic for dipping.