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Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast

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  • 1 large baguette, sliced in half
  • 6 tablespoons roasted garlic oil
  • 3 to 4 heirloom tomatoes, thinly sliced
  • 2 avocado, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 balls fresh burrata cheese
  • fresh basil and oregano leaves for topping

quick herb drizzled

  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon champagne vinegar
  • pinch of salt and pepper
  • 1/3 cup olive oil


  • 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.

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