Heirloom Tomato Avocado Toast
brunch / lunch / vegan / dairy free / meat free / sandwiches
Marinated heirloom tomatoes and red onions on top of ripe mashed avocado on sourdough is *chef’s kiss* good!
This is my favorite dish to showcase how flavorful tomatoes can be when they're at their peak during the summer months, and who can resist another avocado toast rendition? Not me. I'm a complete fool for avocado toast, and I can easily eat it 5-7 times a week. No joke. I might have actually exceeded my maximum last week.
This is one of my favorite kinds of avocado to make for a hearty breakfast or lunch. It’s filling and so fresh from the ripe tomatoes and herbs. The marinated onions are a little bit pickled because they use more vinegar that you use for the tomatoes so they pack a little punch on top. This will end up being a staple this summer in your house, I promise.
Heirloom Tomato Avocado Toast
(makes 2 avocado toasts)
ingredients:
2-3 heirloom tomatoes (depending on size)
1/4 cup marinated onions (see recipe here)
1/4 cup olive oil
1/2 tsp salt
1/2 tsp black pepper
pinch red pepper flakes
1 tsp oregano
1 tbsp apple cider vinegar
2 slices sourdough bread
1 avocado
handful basil
1 tsp fresh thyme
directions:
If the Marinated Red Onions aren’t made yet, make those first. You can find my recipe for them here. They are definitely better when they’ve been marinating for at least 30 minutes.
Cut the heirloom tomatoes into medium size chunks. You’re going to make these in a similar way to the Marinated Red Onions. Put them in a bowl and drizzle with olive oil, salt, pepper, red pepper flakes, oregano, and apple cider vinegar. Let sit for 10-15 minutes.
Toast sourdough slices until crisp in toaster or on stove.
Mash the avocado and combine with salt and pepper. Spread over top of the sourdough.
Put the marinated tomatoes on top next, followed by the Marinated Red Onions. Top with the fresh basil and thyme. Serve immediately and enjoy!
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