Avocado Toast with Heirloom Tomatoes
There is avocado toast, and then there is Avocado Toast — the version that tastes like summer even in February. The trick is not the avocado, but everything around it: a thick slice of crusty sourdough, ripe heirloom tomatoes that have been salted for five minutes to draw out their juice, a generous pinch of flaky salt, a crack of black pepper, and finishing olive oil that actually tastes like olives. It takes five minutes and feels like a small luxury.
Ingredients
- ☐ Sourdough bread — 1 thick slice, toasted
- ☐ Ripe avocado — 1 medium
- ☐ Heirloom tomatoes — sliced, 1/2 cup
- ☐ Lemon — 1/2, juiced
- ☐ Extra-virgin olive oil — for drizzling
- ☐ Flaky sea salt — such as Maldon
- ☐ Freshly cracked black pepper
- ☐ Fresh basil leaves — torn, optional
- ☐ Red pepper flakes — optional
Nutrition Facts
Per serving · 1 servings total
Instructions
Tap a step to mark it complete as you cook.
Slice the tomatoes, sprinkle lightly with salt, and set aside for 5 minutes. This draws out their moisture and concentrates the flavor.
Toast the sourdough until deep golden and crisp on the edges.
Halve the avocado, scoop into a bowl, and mash with lemon juice and a pinch of salt. Keep it rustic — some texture is good.
Spread the mashed avocado generously on the toast. Layer the salted tomatoes on top.
Finish with torn basil, red pepper flakes if using, a generous drizzle of olive oil, flaky salt, and cracked pepper. Eat immediately while the toast is still warm.
Recipe notes
For a protein boost, top with a poached egg (if vegetarian) or a sprinkle of hemp seeds.
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