I know there are about 5 million recipes for tomato toast out there in the world, and honestly, this one isn’t super unique or different. However, it’s summer and our garden tomatoes are fully taking off, which means I’ve been eating at least one tomato toast on the daily (sometimes I’ve eaten two!). As I write this, I’m dreaming about my upcoming lunch tomato toast, and counting down the minutes until noon (it’s 11:21… so soon!).
Tomato toast is the ultimate summer food, and it’s always perfect. My classic go-to is a slice of toasted whole wheat bread, a hearty swipe of mayonnaise, topped with freshly cut, lightly salted tomatoes. If you can get fresh tomatoes (either from your garden or a local farmer’s market), the toast will even be that much better – there is nothing more glorious than an in-season, freshly off-the-vine, summer ripened tomato on toast. However, if you don’t have access to farm-fresh tomatoes, or if you are craving a tomato toast off season, this toast will still be great. Maybe add a little extra salt and some fresh herbs (basil or chopped rosemary are my tomato-toast go-to’s) for a little added flavor for those off-season tomatoes, and your toast will still shine.
I personally stand by the classic mayo for the dressing of a tomato toast – I like the flavor and fattiness of the mayo, and I also appreciate its general neutrality. A solid runner up that I really enjoy as a mayo swap has been labneh – it’s super creamy, thick, and has a very pleasant, sour dairy note that compliments the tomatoes nicely. Other options that will work great here: extra virgin olive oil (drizzled over the top or drizzled on the bread directly), Greek yogurt, or even a little bit of butter. The slight fatty element helps protect the bread from getting too soggy immediately, and helps carry the fresh tomato flavors throughout your taste buds. I feel like a fatty element is not to be missed, so I would not recommend skipping it!
I really appreciate the purity of good bread, mayo, and in-season tomatoes – however additional flavors can always be welcome. Add a balsamic vinegar drizzle over the top for some added acid, or try some fresh herbs or pesto for some fun green/herbal notes. Bacon is always a welcome addition and plays very well with all of these flavors, as would grilled summer veggies like zucchini or eggplant. Peppers or a spicy pepper spread (such as a Calabrian chili spread or some pickled pepperoncini peppers) would be delightful if you want some kick, or an olive tapenade or artichoke spread would work really well here.
So many options and really anything goes! Customize as you wish using my base recipe below. Although it is the base recipe, it’s also a great recipe – it’s my stand alone go-to, and it’s perfect how it is.
Recipe down below, photo up top! I hope you enjoyed some of my favorite tomato photos from my garden and farmer’s markets scattered throughout this post as well. Happy tomato season, friends!
Classic Tomato Toast
- 1 slice of whole wheat bread, toasted
- 1-2 tomatoes (if small), 1-2 slices of tomatoes (if large)
- 1 tsp mayonnaise
- 1 (small) pinch of salt
- Toast your bread to your desired amount of toastiness.
- Meanwhile, slice your tomatoes into rounds, crosswise. If working with smaller/cherry tomatoes, slice enough to fill the entire area of your toast. If working with a larger heirloom or beefsteak-style tomato, 1-2 slices should be sufficient per toast.
- Apply the mayonnaise to the toast, and spread into a thin layer to cover the full piece of toast. Top with the tomato slices. Sprinkle the top of the tomatoes with a little bit of salt.
- Eat immediately and enjoy!