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red onion red wine vinegar heirloom tomatoes grape tomatoes mixed herbs salt extra-virgin olive oil Bread garlic avocado cucumber freshly ground black pepper creme
Viewed: 37 - Published at: 4 years agoIngredients
- 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
Method
- 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
- 1/2 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(R) Pro Line(R) 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:Creme fraiche or yogurt, if using
- Serve.
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