- 2
- 45 mins
- 50 mins
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
- Crème fraîche (or yogurt), 2 tablespoons (optional)
Preparation
Step 1
1. To a small bowl, add the:
Sliced red onion
Red wine vinegar
Set aside to macerate for 5 minutes
2. To a medium bowl, add the:
Chopped heirloom tomatoes
Halved cherry tomatoes
Torn herbs
1 teaspoon of the sea salt
½ cup of the extra-virgin olive oil
Macerated red onion plus 2 tablespoons of the red wine vinegar macerating liquid
Stir to combine and set aside to marinate for 15 minutes.
3. Into a toaster, such as the KitchenAid® Pro Line® Series 2-Slice Automatic Toaster, add the:
Bread slices
Once they are golden-brown, use a pastry brush to lightly coat the bread with the:
Remaining 2 tablespoons extra-virgin olive oil
Then rub with the:
Halved garlic clove
On each piece of toast, place an:
Avocado quarter
Use a fork to smash the avocado onto the toast. Season with a:
Pinch of sea salt
Place the toasts onto the plates.
4. To the bowl with the tomato mixture, add the:
Sliced cucumber
Stir to combine, then spoon some of the tomato salad over each toast. Sprinkle with the:
Freshly ground black pepper
Drizzle with the:Crème fraîche or yogurt, if using
Serve