Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast.
How summer cliché can we be?
It’s that time of year again – when I try to convince you that placing sliced tomatoes on bread is a recipe. It is! I swear.
Ha. Though it does seem like every single summer I share something slightly ridiculous and embarrassingly easy, but ideal for the hot hot hot weather when snacks and wine make up the best July dinner.
P.S. the hottest day of the year so far yesterday called for two ice cream cones. Maybe? And the hottest pink nail polish I could find. What about you?
Tons of salt, pepper and tomatoes. Tastes like summer!
I’m a sucker for no recipe recipes. And it’s reeeeeally rare that I make something so super quick and share it the next day on the blog; often I try to be a few weeks ahead so I can get enough recipe testing in.
But. We had this for dinner last night and I was like… no. No no no no no. I cannot even wait to share this seemingly boring (but so not) snack or app or quintessential summer dinner with my invisible internet friends.
(Can I still call you that?)
So yes, it does look rather plan but there is loads of flavor hiding under all the summer fun. Specifically roasted garlic oil and a chimichurri/pesto hybrid herby dressing thing.
Oh. Also. I forgot about roasted garlic cloves in my oven THREE DAYS IN A ROW.
You don’t even want to know what my house smelled like. Horribly burnt garlic. Three times.
Like three days? Why can’t I just get it together? And I only remembered the fourth time because it wasn’t even me remembering – I had to ask Eddie to remind me when the oven beeped.
Hmmmm. What else does this bread have?
BURRATA. Yes yes yes. So creamy and wonderful.
I would like to live inside of a burrata ball. Use it as a big fat pillow or a trampoline into a vat of pesto.
The ingredients are piled high on some of my favorite toasty talonica bread. Rustic and chewy and fantastic. Kind of like panzanella, but the salad stuff is ON the bread.
And. This is something huge. HUGE. Back when I started this blog, I didn’t totally enjoy onions that much. I always cooked with them because how do you leave out a layer of flavor like that? You know? But plain? Meh.
However. Eddie would take a bite of a raw onion like an apple. Whaaaaaaaat. I couldn’t fathom such a thing. I still can’t. But these days, I am totally enjoying it when it’s diced finally in salsas or salads – or sliced super thinly and layered on tomatoes with some sort of cheese. I don’t know if I like this part of me. The oniony part.
What is the most summery thing you are filling your beautiful face with at the moment? I’m also giddy over more sliced tomatoes, blue cheese and balsamic. Grilled corn out the wahzoo. BBQ ribs – I can’t stop.
And all the cheeses, of course.
Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast
- Heat the grill on the highest setting. Once hot, place the bread cut-side down on the grates until golden brown and toasty. Remove from the grill and place on a large baking sheet. Drizzle the toast with the roasted garlic oil, about 3 tablespoons for each side. Layer on the sliced tomatoes and avocado. I like to liberally season the tomatoes and avocado at this point.
- Add on the sliced red onion – as much or little as you’d like. I drizzle about half the herb dressing on now, then cover the top with pulled burrata. Drizzle the rest of the herb dressing on. Cover with the fresh basil and oregano leaves. A sprinkle more of salt and pepper if you’d like – and serve!
quick herb drizzle
- Add the herbs, vinegar, salt and pepper to a food processor or blender. Blend until the herbs are finely chopped. Stream in the olive oil until the mixture comes together.
It’s a tomato treadmill.