This recipe was shared by the manager of the Carrabba's Italian Grille in Wichita, Kan.
4 medium tomatoes
1/2cup red onion
1/4cup Kalamata olives, halved
2 to 3 large basil leaves, chopped medium
1/2cup extra virgin olive oil
1/4cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon dry oregano
3/4teaspoon fresh ground pepper
Loaf of artisan bread
Extra virgin olive oil
Place all ingredients in a large mixing bowl. Toss to mix, being careful not to crush the tomatoes. Set aside at room temperature for at least one hour to meld the flavors.
Slice bread of choice and brush with extra virgin olive oil on both sides (about a tablespoon on each side) and grill for about thirty seconds on each side. If grill is not available, you can put in oven at 400 degrees for 6 to 7 minutes on a sheet pan, turning halfway through.
Spoon tomato mixture on top of toasted bread and serve. Refrigerate any unused tomato mixture.