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“A Washington Post recipe.”

Ingredients Nutrition

  • 3 basil leaves, stacked, rolled and cut crosswise into thin strips (optional)
  • 1 large tomatoes, preferably heirloom (3/4 pound)
  • 2 -3 medium plums, pitted and cut in half, then cut into 1/4- to 1/2-inch slices (very ripe and sweet)
  • 1 -2 tablespoon balsamic vinegar, good quality
  • 2 -3 thin slices hearty country bread or 2 -3 other firm bread


  1. If using the basil, place it in the bottom of a medium glass bowl.
  2. Use the tomato and plum slices (mixing them is okay) to build layers on top of the basil (if using) in the bowl; sprinkle with a little of the balsamic vinegar between the layers as you work. Use most of the vinegar on top. Let sit for 5 to 10 minutes at room temperature; during that time, the vinegar will mingle with the fruit juices to form a luscious sauce.
  3. Meanwhile, lightly toast the bread.
  4. Divide the fruit mixture among individual serving bowls. Spoon a bit of the mixture onto the bread and eat a bite at a time; repeat as needed, so the bread does not get soggy.

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