Avocado Toast With Tomato & Red Onion Recipe

Toast the bread

Brush both sides of the bread slices lightly with 1 tablespoon extra-virgin olive oil (or spread 1/2 tablespoon butter if using). Toast in a skillet over medium heat for 2–3 minutes per side until golden and crisp, or use a toaster — aim for a slightly crunchy exterior and a tender interior. Keep warm.

Prepare the avocado

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl.

Add 1 teaspoon lemon juice to the avocado to preserve color and add brightness. Mash with a fork to a slightly chunky texture (or smoother if preferred).

Season the mash with 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Taste and adjust seasoning; add a little more lemon or salt if needed.

Prepare tomato and onion

Thinly slice the tomato into rounds (about 1/4-inch thick). Place slices on a plate and sprinkle with 1/8 teaspoon sea salt; let sit for 2 minutes to draw out moisture and enhance flavor. Thinly slice the red onion into rings or half-moons; if onion is strong, soak slices in cold water for 5 minutes and drain.

If using basil, stack leaves, roll tightly, and thinly slice (chiffonade). If using microgreens or arugula, rinse and dry lightly.

Assemble the toasts

Divide the avocado mash between the two warm bread slices, spreading evenly to the edges.

Arrange tomato slices atop the avocado on each slice (2–3 slices per toast depending on size). Scatter a few red onion rings over the tomatoes.

Sprinkle optional 2 tablespoons crumbled feta or goat cheese evenly over the toasts, and add microgreens or baby arugula if using. Tuck basil leaves on top.

Finish and serve

Drizzle about 1/2 teaspoon extra-virgin olive oil over both toasts. Season with additional freshly ground black pepper and sea salt to taste. Serve immediately with a lemon wedge for extra brightness.