2 cloves of garlic, minced
sauté in 2 tsp olive oil and allow to cool before adding to the rest
3-5 tomatoes, diced into small pieces
6-8 basil leave, chopped
1 tsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper
Combine all ingredients (including the oil from the sautéed garlic) in a bowl.
I like to let it sit for a couple of hours to let flavors blend and then I drain off some of the excess liquid. I usually put it in the fridge if it's going to be a couple of hours before I serve it but I think it is probably fine to let sit at room temperature.
Serve on toasted french bread. (I slice it at an angle, brush one side with olive oil and stick them olive oil side down on a cookie sheet in the top rack of the oven at 450 degrees for 5-6 minutes.)
Nikki Adams (adapted from Simply Recipes)