How summer-cliché can we be?
It’s that time of year again — when sliced tomatoes on toasted bread feel like a full-on recipe. Trust me: it is. Simple, fresh, and absolutely summer.
Every July I seem to share something embarrassingly easy, perfect for hot evenings when snacks and a glass of wine make dinner optional. This is one of those things: quick, bright, and exactly what summer calls for.
P.S. Yesterday was the hottest day so far and it required two ice cream cones and the brightest pink nail polish I could find. What about you?
Tons of salt, pepper and ripe tomatoes — it tastes like summer in every bite.
I love “no-recipe” recipes. It’s rare that I make something so quickly and post about it the next day, but this one couldn’t wait. We had it for dinner and I knew I had to share this unassuming — yet not boring — snack, appetizer or light summer dinner.
(Can I still call you my invisible internet friends?)
It may look plain, but there’s a lot of flavor hiding under the summer toppings: roasted garlic oil and a quick herb drizzle that’s part chimichurri, part pesto. Fresh herbs make everything sing.
Full disclosure: I forgot about the roasted garlic in the oven three days straight. My house smelled like burnt garlic — several times over. Eventually Eddie had to remind me to pull it out.
What else is on this toast? BURRATA. Creamy, luscious, and perfect for tearing over the top. I’d happily live inside a burrata ball — or at least dive into a vat of pesto on one.
The base is rustic, chewy talonica bread, toasted until golden and smeared with roasted garlic oil. Think panzanella but reversed: all the salad goodness sits on top of the bread instead of mixed in.
Also worth mentioning: I used thinly sliced red onion. Years ago I wasn’t a fan of raw onions, but lately I’ve been loving them — finely diced in salsas or sliced paper-thin on tomatoes with cheese. It’s a little surprising to me, too, but it adds a bright bite that balances the creamy burrata and rich avocado.
What are you eating this summer? I’m obsessed with sliced tomatoes with blue cheese and balsamic, grilled corn galore, and yes — BBQ ribs when the mood strikes. And cheese. Always more cheese.
Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast
Yield:
4
to 6 with a large baguette
30 mins
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Ingredients
- 1 large baguette, sliced in half
- 6 tablespoons roasted garlic oil
- 3 to 4 heirloom tomatoes, thinly sliced
- 2 avocados, thinly sliced
- 1/2 red onion, thinly sliced
- 2 balls fresh burrata cheese
- fresh basil and oregano leaves for topping
Quick herb drizzle
- 2 tablespoons fresh basil
- 2 tablespoons fresh oregano
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon champagne vinegar
- pinch salt and pepper
- 1/3 cup olive oil
Instructions
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Heat the grill on high. Once hot, place the bread cut-side down on the grates until golden and toasty. Remove and place on a large baking sheet. Drizzle both cut sides with roasted garlic oil, about 3 tablespoons per side. Layer on sliced tomatoes and avocado, seasoning liberally with salt and pepper.
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Add sliced red onion to taste. Drizzle about half the herb dressing over the tomatoes and avocado, then pull pieces of burrata on top. Finish with the remaining herb drizzle and scatter fresh basil and oregano leaves. Add more salt and pepper if desired, then serve.
Quick herb drizzle
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Add the herbs, vinegar, salt and pepper to a food processor or blender and pulse until finely chopped. Stream in the olive oil until the mixture comes together. Taste and adjust seasoning.
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It’s a tomato treadmill.