Tomato Avocado Toast
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My new favorite 5-minute lunch, this fresh and flavorful tomato avocado toast is simple, satisfying, and the perfect way to showcase those late summer tomatoes!
I know fall is right around the corner – school’s back and the air’s getting crisper. But I’m still firmly in summer mode when it comes to produce. Especially tomatoes.
This in-between season always feels like a last chance to make the most of those juicy, just-picked tomatoes before it’s time to move on to all things roasted and root-vegetable-y.
This heirloom tomato tart is my favorite thing I’ve made in the last few weeks, and this tomato avocado toast is my new favorite quick and easy way to use up any extra tomatoes.
It’s one of those recipes that takes all of five minutes to throw together but still feels bright and satisfying. The combo of creamy avocado, thick tomato slices, a little shallot for sharpness, and a quick balsamic drizzle just works.
It’s quick, it’s simple, and happens to be naturally vegan! It’s exactly the kind of no-cook lunch I’m clinging to before we officially start craving soups and stews again.
Why You’ll Love This Recipe
It’s quick and satisfying. This tomato avocado toast comes together in minutes, but still feels like something you’d order at a café.
It works any time of day. Perfect as a light lunch, a savory breakfast, or a lazy-weeknight dinner when turning on the stove or oven feels like too much work.
You can make it your own. Use whatever bread you love (artisan sourdough, multigrain, even plain sandwich bread), and play with the toppings depending on what’s in your fridge.
Great way to use soft avocados. You know the ones that are juuust a little too mushy for slicing? They’re perfect for mashing onto toast.
Ingredient Notes
Avocado
Use a ripe avocado. If it’s too firm, it won’t mash well; too soft, and it may be brown and watery.
How to Pick Ripe Avocados
For this recipe, you’ll want an avocado that’s perfectly ripe – soft enough to mash easily, but not mushy. When you gently press the avocado with your thumb, it should give just a little under the pressure (think soft but not squishy). If it feels hard, let it ripen on the counter for a day or two. And if the skin starts to look wrinkly or, it feels very soft all over, it’s probably past its prime.
A little trick I use: pop off the small stem at the top. If it comes off easily and the flesh underneath is green, you’re good to go. If it’s brown underneath, it might be overripe inside.
Tomato
Any ripe, juicy tomato works. I used a large beefsteak tomato – but roma tomatoes, heirloom tomatoes, even a good greenhouse tomato will work. This toast is best when tomatoes are at their peak, but makes a great lunch anytime of year.
Lime Juice
Adds brightness and keeps the avocado from browning. You can also use lemon juice if you don’t have any limes!
Shallots
These add a mellow bite. If you don’t have shallots, thinly sliced red onions are a good sub, or you can skip it if you like.
Bread
I love using artisan or sourdough bread because it holds up well and looks great. But honestly, any sturdy bread you have will work fine. You can even use sandwich bread or gluten-free bread for your tomato avocado toast!
Balsamic Glaze
This adds a little sweetness and tang that ties everything together. You can find it near the vinegar in most grocery stores, or you can make your own by simmering balsamic vinegar until thick.
Fresh Basil
If you have it on hand, a little fresh basil on top adds a nice pop of color and flavor, but if you don’t have any, don’t let that stop you, it’s still great without it! You can also garnish it with fresh cilantro or any other fresh herbs you like!
Crushed Red Pepper Flakes
A pinch add a gentle kick to the avocados without being overpowering. You can skip them if you’re not into spice, or adjust to taste.
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Step-by-Step Instructions
- Scoop the avocado into a medium bowl and mash until mostly smooth. Stir in the lime juice, ½ teaspoon of the salt, and the red pepper flakes, if using.
- Set the toasted bread on two plates and spread the avocado mixture evenly over each slice.
- Slice the tomato into 4 rounds, discarding the top and bottom ends. Layer the shallots on top, then add the tomato slices.
- Sprinkle the remaining ¼ teaspoon of salt over the tomatoes.
- Finish with a drizzle of balsamic glaze, a few cracks of black pepper, and basil, if you’re using it.
Recipe Variations
Add an egg. Top your tomato avocado toast with a soft-boiled, poached, or fried egg for a little extra protein and a super satisfying breakfast or brunch.
Make it extra creamy. Add a layer of whipped cream cheese or hummus under the avocado, or crumble a little goat cheese or feta cheese over the top for a salty, tangy bite.
Try a different tomato. Ripe heirloom tomatoes are beautiful in late summer, but sweet cherry tomatoes or grape tomatoes (halved) work great too, especially if that’s what you have.
Add a little crunch. A handful of microgreens, arugula, or even sprouts on top of this tomato avocado toast adds a fresh, peppery bite and some texture.
Bump up the flavor: A drizzle of extra virgin olive oil and some everything bagel seasoning over the tomato avocado toast gives it a lovely richness and brings everything together – especially if you’re skipping the balsamic glaze.
Storage Instructions
This tomato avocado toast is definitely best enjoyed fresh – but if you need to prep ahead a little, here’s what I’d suggest:
You can mash the avocado mixture (with lime juice and salt) up to a few hours ahead of time and store it in an airtight container in the fridge. Press a piece of plastic wrap directly onto the surface to help prevent browning.
The rest of the components – like sliced tomatoes, shallots, and basil – can also be prepped and stored separately in containers. Just throw the bread in the toaster and assemble everything when you’re ready to eat.
More Recipes to Make the Most of Late Summer Tomatoes
If you’re in a pinch, store-bought guacamole works – but keep in mind it often comes pre-seasoned. Skip the lime, salt, and red pepper flakes in the recipe if your guac already has those flavors.
Make sure your bread is toasted until golden and firm (not just lightly warmed). Also, you can lightly brush the toast with olive oil before adding the toppings.
Yes! Just use smaller slices of toasted baguette and serve it up crostini-style, or slice regular bread into quarters. You’ll end up with mini toasts that are perfect for passing around at a party or serving alongside drinks.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Tomato Avocado Toast
Ingredients
- 1 ripe avocado
- 1 teaspoon fresh squeezed lime juice
- 3/4 teaspoon kosher salt divided (or to taste)
- 1/4 teaspoon crushed red pepper optional
- 1 large tomato
- 2 large slices artisan bread toasted
- 1 1/2 tablespoons thinly sliced shallots
- Balsamic glaze to taste I used about 1 tablespoon
- Cracked black pepper
- 1 tablespoon thinly sliced basil optional
Instructions
- Mash the avocado in a medium-sized bowl. Stir in the lime, 1/2 teaspoon salt, and crushed red pepper, if using.
- Cut the tomato into 4 slices (discard the top and bottom).
- Place the bread on 2 serving plates. Top with the mashed avocado, spreading evenly to coat the bread. Top with a thin layer of shallots, followed by the tomato slices.
- Sprinkle the remaining 1/4 teaspoon of salt evenly onto the tomatoes.
- Drizzle with balsamic glaze, then add cracked black pepper to taste. If using, top with sliced basil.
