Marinated tomato toast with herbs and balsamic is summer on a plate – thick slices of beefsteak and yellow tomatoes steeped in a balsamic-Dijon vinaigrette with oregano, parsley and chives.
There’s a certain magic that happens when peak-season tomatoes meet fresh herbs and a tangy balsamic vinaigrette. This recipe is my go-to for a quick, elegant lunch or a stunning appetizer that celebrates simplicity. We’re taking the humble toast to a whole new level by marinating vibrant red and yellow tomatoes and piling them high on a slightly sweet, nutty bread. It’s a burst of summer in every single bite, ready in just minutes!
Ingredients
• ¼ cup / 60ml (2 fl oz) extra-virgin olive oil
• ¼ cup / 60ml (2 fl oz) balsamic vinegar
• 1 tbsp / 15ml Dijon mustard
• ½ bunch fresh oregano, roughly chopped
• ½ bunch Italian parsley, roughly chopped
• 1 small bunch chives, chopped
• 2 ripe beefsteak tomatoes, sliced ½-inch / 1.25cm thick
• 2 ripe yellow tomatoes, sliced ½-inch / 1.25cm thick
• 8 slices honey-nut or similar sweet whole-grain bread, ½-inch / 1.25cm thick
• Coarse salt and freshly ground black pepper, to taste
Instructions
1. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, and Dijon mustard to create the vinaigrette. Gently fold in the chopped oregano, parsley, and chives.
2. Arrange the red and yellow tomato slices in a single layer in a shallow, nonreactive dish (like glass or ceramic). Pour most of the herb vinaigrette over them, reserving about 2 tablespoons (30 ml / 1 fl oz) for the bread. Let the tomatoes marinate at room temperature for at least 10 minutes to absorb the flavors.
3. Toast the slices of whole-grain bread until golden and crisp. Arrange the toasts on a platter and drizzle with the reserved 2 tablespoons (30 ml / 1 fl oz) of vinaigrette.
4. Artfully arrange the marinated tomato slices on the toasts, alternating between the red and yellow colors. Season generously with coarse salt and freshly ground black pepper just before serving.
Nutritional Information
• Serves 4. Cost: $2.81. Per 2 slices
• Calories: 355
• Fat: 15g
• Carbohydrates: 46g
• Protein: 10g
• Fiber: 5g
• Sugar: 7g
• Sodium: 473mg
Pro Tips
• Use the ripest, most flavorful in-season tomatoes you can find; heirloom varieties work beautifully here.
• For a creamy element, spread a thin layer of goat cheese, ricotta, or vegan cream cheese on the toast before adding the tomatoes.
• Lightly grill or pan-fry the bread in a little olive oil instead of toasting for a richer, more decadent texture.
• Add a clove of finely minced garlic to the vinaigrette for an extra layer of savory flavor.
FAQ
Q: How can I add more protein to this vegetarian tomato toast
A: To make this a more protein-rich meal, spread a layer of mashed chickpeas, white bean dip, or ricotta cheese on the toast before adding the tomatoes. Sprinkling toasted nuts or seeds on top also adds a great protein boost.
Q: Is this marinated tomato toast recipe vegan
A: This recipe can easily be made vegan. Simply ensure you use a honey-free bread, such as a classic sourdough or whole-wheat loaf. For a creamy element, opt for a plant-based cream cheese or a cashew-based ricotta instead of dairy cheese.
Q: Can I prepare the marinated tomatoes ahead of time
A: Yes, you can prepare the vinaigrette and marinate the tomatoes up to 4 hours in advance. Keep them covered in the refrigerator. For the best texture, bring the tomatoes to room temperature and toast the bread just before serving.
Q: How do I make this recipe gluten-free
A: To make this recipe gluten-free, simply substitute the whole-grain bread with your favorite gluten-free bread slices. Toast them as directed for a delicious and celiac-friendly version of this summer appetizer.
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Marinated Tomato Toast with Herbs and Balsamic
Ingredients
Method
- In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, and Dijon mustard to create the vinaigrette. Gently fold in the chopped oregano, parsley, and chives.
- Arrange the red and yellow tomato slices in a single layer in a shallow, nonreactive dish (like glass or ceramic).
- Pour most of the herb vinaigrette over them, reserving about 2 tablespoons (30 ml / 1 fl oz) for the bread.
- Let the tomatoes marinate at room temperature for at least 10 minutes to absorb the flavors.
- Toast the slices of whole-grain bread until golden and crisp.
- Arrange the toasts on a platter and drizzle with the reserved 2 tablespoons (30 ml / 1 fl oz) of vinaigrette.
- Artfully arrange the marinated tomato slices on the toasts, alternating between the red and yellow colors.
- Season generously with coarse salt and freshly ground black pepper just before serving.
- Add a clove of finely minced garlic to the vinaigrette for an extra layer of savory flavor.
