Ingredients
Red onion, ¼ medium (thinly sliced)
Red wine vinegar, ½ cup
Ripe heirloom tomatoes, 2 medium (cored and cut into bite-size pieces)
Cherry or grape tomatoes, ¾ 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, ½ cup plus 2 tablespoons
Good quality day-old bread, 2 thick slices
Garlic clove, 1 (peeled and halved)
Ripe Hass avocado, ½ (pitted, quartered lengthwise and peeled)
Persian cucumber, 1 (peeled and sliced into ¼-inch rounds)
Freshly ground black pepper
Crème fraîche (or yogurt), 2 tablespoons
Preparation
To a small bowl, add the: Sliced red onion Red wine vinegar
Set aside to macerate for 5 minutes
- 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.
- 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.
- 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.
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