Preheat a skillet or toaster. Brush both sides of the sourdough slices lightly with 1 tablespoon olive oil and sprinkle with 1/4 tsp salt. Toast in a skillet over medium heat (about 2–3 minutes per side) or in a toaster until golden and crisp but still slightly tender inside. Transfer to a rack so they stay crisp.

Avocado Spread

Prepare avocado

Cut the avocado in half, remove the pit and scoop the flesh into a bowl. Mash with a fork to a chunky-smooth texture.

Add 1 tsp lemon juice, 1/2 tsp neutral oil, 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper to the mashed avocado. Mix until combined. Taste and adjust seasoning or lemon if needed.

Toppings & Garnish

Prepare vegetables

Halve the cherry tomatoes and thinly slice the radishes. Have microgreens or baby arugula ready and crumble the feta if using.

Assemble the tartines: divide the avocado spread evenly between the two toasted sourdough slices, spreading to the edges. Top each with halved cherry tomatoes (3 halves per slice), thin radish slices and a small handful (about 2 tbsp) of microgreens or arugula.

Scatter 1 tablespoon crumbled feta across the two tartines if using. Sprinkle everything bagel seasoning (about 1/2 tsp total) evenly over both. Finish with a light drizzle of 1/2 tsp extra-virgin olive oil and a pinch of lemon zest for brightness if desired.

Serve immediately so toast remains crisp. Optionally serve with extra lemon wedges on the side.