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Combine the onion, tomatoes, garlic and basil in a large bowl. Mix them together but try not to let the tomatoes disintegrate too much.
Pour in the olive oil and balsamic vinegar and season with a little salt and pepper. Place the mixture in the fridge to chill for about an hour.
When you’re ready to serve your bruschetta, slice your ciabatta diagonally into 8 or 12 equal pieces. Toast them under the grill so that they lightly brown on both sides. Divide the tomato mixture between the slices evenly and serve on the freshly toasted bread. Buon appetito!