Avocado Toasts Topped With Tomato Salad Recipe

Name: Avocado Toasts Topped With Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red onion, 1/4 medium (thinly sliced); Red wine vinegar, 1/2 cup; Ripe heirloom tomatoes, 2 medium (cored and cut into bite-size pieces); Cherry or grape tomatoes, 3/4 cup (preferably Sungold tomatoes; halved); Mixed herbs (such as basil, cilantro and mint), 1 cup (roughly torn); Sea salt, 1 teaspoon, plus extra for serving; Extra-virgin olive oil, 1/2 cup plus 2 tablespoons; Good quality day-old bread, 2 thick slices; Garlic clove, 1 (peeled and halved); Ripe Hass avocado, 1/2 (pitted, quartered lengthwise and peeled); Persian cucumber, 1 (peeled and sliced into 1/4-inch rounds); Freshly ground black pepper; Creme fraiche (or yogurt), 2 tablespoons

Servings: persons

Red onion, 1/4 medium (thinly sliced)
Red wine vinegar, 1/2 cup
Ripe heirloom tomatoes, 2 medium (cored and cut into bite-size pieces)
Cherry or grape tomatoes, 3/4 cup (preferably Sungold tomatoes; halved)
Mixed herbs (such as basil, cilantro and mint), 1 cup (roughly torn)
Sea salt, 1 teaspoon, plus extra for serving
Extra-virgin olive oil, 1/2 cup plus 2 tablespoons
Good quality day-old bread, 2 thick slices
Garlic clove, 1 (peeled and halved)
Ripe Hass avocado, 1/2 (pitted, quartered lengthwise and peeled)
Persian cucumber, 1 (peeled and sliced into 1/4-inch rounds)
Freshly ground black pepper
Creme fraiche (or yogurt), 2 tablespoons

1
To a small bowl, add the:
2
Sliced red onion
3
Red wine vinegar
4
Set aside to macerate for 5 minutes
5
2. To a medium bowl, add the:
6
Chopped heirloom tomatoes
7
Halved cherry tomatoes
8
Torn herbs
9
1 teaspoon of the sea salt
10
1/2 cup of the extra-virgin olive oil
11
Macerated red onion plus 2 tablespoons of the red wine vinegar macerating liquid
12
Stir to combine and set aside to marinate for 15 minutes.
13
3. Into a toaster, such as the KitchenAid(R) Pro Line(R) Series 2-Slice Automatic Toaster, add the:
14
Bread slices
15
Once they are golden-brown, use a pastry brush to lightly coat the bread with the:
16
Remaining 2 tablespoons extra-virgin olive oil
17
Then rub with the:
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Halved garlic clove
19
On each piece of toast, place an:
20
Avocado quarter
21
Use a fork to smash the avocado onto the toast. Season with a:
22
Pinch of sea salt
23
Place the toasts onto the plates.
24
4. To the bowl with the tomato mixture, add the:
25
Sliced cucumber
26
Stir to combine, then spoon some of the tomato salad over each toast. Sprinkle with the:
27
Freshly ground black pepper
28
Drizzle with the:Creme fraiche or yogurt, if using
29
Serve.
30
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No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Red onion, 1/4 medium (thinly sliced), Red wine vinegar, 1/2 cup, Ripe heirloom tomatoes, 2 medium (cored and cut into bite-size pieces), Cherry or grape tomatoes, 3/4 cup (preferably Sungold tomatoes; halved), and more.

Yes, Avocado Toasts Topped With Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado Toasts Topped With Tomato Salad

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