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Roasted red peppers add extra zing to this classic chopped tomato dish

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  • 4 ServingsServings


  • ½ whole grain baguette (French bread), cut into 12 slices (or substitute 3 slices whole-wheat bread, each cut into 4 squares)
  • 1 cup fresh tomatoes, rinsed and diced
  • ¼ cup jarred roasted red peppers, diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly)
  • 6 Kalamata olives, rinsed and sliced (or substitute any black olive)
  • ½ tablespoon olive oil
  • 2 tablespoon fresh basil, rinsed, dried and chopped (or 2 teaspoon dried)
  • ¼ teaspoon ground black pepper


  1. Lightly toast baguette slices.
  2. Combine remaining ingredients, and toss well.
  3. Top each bread slice with about 2 tablespoons of tomato mixture, and serve.

source: National Heart Lung and Blood Institute

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