There are days when I have sorted everyone else's breakfast, made packed lunches, answered emails and suddenly realise it is well past lunchtime and I haven't actually fed myself. This Tomato Avocado Toast is for exactly those days.
Crisp sourdough is topped with creamy, lemony smashed avocado, sweet tomatoes, salty feta and fresh chives. My favourite version uses roasted cherry tomatoes, because roasting makes them extra sweet and juicy, but I have included my five-minute fresh tomato version too for those I needed lunch ten minutes ago days.
This is simple enough for a quick weekday lunch, but the roasted tomatoes and feta make it feel a little more special than ordinary avocado on toast. I have served this as brunch for friends too.
Need lunch right now? Don't roast the tomatoes. Use slices of a really ripe tomato or halved cherry tomatoes and you can have this on the table in about 5 minutes.
Have a little more time? Roast the cherry tomatoes for 15 minutes. They become soft, sweet and slightly jammy and their juices are delicious spooned over the finished toast.
Recipe update: This recipe was originally published on 25 September 2025 and has been fully retested in August 2026 to check the cooking time, consistency and ingredient quantities. The original recipe still worked well, but I've expanded the instructions and tips.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- What Are the Best Tomatoes For Avocado Toast?
- Variations
- How To Make Tomato Avocado Toast
- The 5-Minute Tomato Avocado Toast Version
- How to Stop Avocado Toast Going Soggy
- How to Make it More Filling
- Tomato Avocado Toast Meal Prep and Storage Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Toast Recipes
- Recipe
- Feedback
Why You'll Love It
- Perfect for a quick lunch - Use fresh tomatoes and it's ready in around five minutes.
- Even better with roasted tomatoes - If you can spare 15 minutes, roasting cherry tomatoes gives them a much deeper, sweeter flavour.
- Easy to adapt - Add an egg, change the cheese, make it spicy or use whatever sturdy bread you already have.
- A good way to use ripe tomatoes - This is especially good in tomato season when they are at their sweetest and they have taken over your garden.
- Minimal washing up - A baking tray, bowl and toaster is about as complicated as I want lunchtime to get.
- Easy to prep ahead - Roast the tomatoes in advance and lunch is almost instant.
Recipe Overview
- Time: 2 minutes prep + 15 minutes cooking, or about 5 minutes when using fresh tomatoes instead.
- Serves: 2.
- Method: Crisp sourdough topped with lemony smashed avocado, sweet roasted cherry tomatoes, feta and fresh chives.
- Best for: A quick lunch, breakfast or easy brunch when you want something simple but satisfying.
Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- What Are the Best Tomatoes For Avocado Toast?
- Variations
- How To Make Tomato Avocado Toast
- The 5-Minute Tomato Avocado Toast Version
- How to Stop Avocado Toast Going Soggy
- How to Make it More Filling
- Tomato Avocado Toast Meal Prep and Storage Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Toast Recipes
- Recipe
- Feedback
Ingredients and Substitutions
Not pictured: Lemon, salt and pepper
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Bread - I use sourdough bread because its slightly chewy texture and sturdy crust hold up well underneath the avocado and juicy tomatoes. You don't need to buy special bread for this, though. Wholemeal, seeded, rye or a thick slice of your favourite loaf will all work. The important thing is to toast it until properly crisp so it doesn't turn soggy under the toppings. For higher protein, why not make my Cottage Cheese Bagels?
- Avocado - Use an avocado that gives slightly when you press it gently but doesn't feel soft or mushy. I prefer to mash rather than slice the avocado because it gives you an even layer over the toast and helps hold the toppings in place. A little lemon juice, salt and black pepper make a big difference here. Plain mashed avocado can taste quite flat, especially next to the strongly flavoured feta.
- Tomatoes - For the roasted version I use cherry tomatoes. They become perfectly sweet in the oven and are just the right size for piling onto toast. For the five-minute version, use whatever tomatoes taste best when you buy them. Heirloom, beefsteak, vine tomatoes and good cherry tomatoes are all delicious. Sun-dried tomatoes work too.
- Cheese -The feta gives this tomato and avocado toast a salty, creamy contrast to the sweet tomatoes. Goat's cheese also works well, as does shaved Parmesan. For a vegan version, leave the cheese off or use your favourite plant-based alternative.
- Herbs - I love the mild onion flavour of fresh chives here, but basil is brilliant with tomato and avocado too. Parsley or coriander (cilantro) also work if that's what you have.
- Lemon - A squeeze of lemon wakes up the avocado, adds freshness and helps it keep its bright colour. Lime is an easy substitute.
- Olive oil - You only need a little olive oil to roast the tomatoes. Don't waste the juices left on the tray afterwards - spoon them over the toast. You could roast some garlic with it too and spread that on the toast.
- Seasoning - Avocado needs seasoning. Add salt and freshly ground black pepper to the avocado rather than only sprinkling it over the finished toast. For extra flavour you can also finish it with chilli flakes, everything bagel seasoning or a drizzle of balsamic glaze.
What Are the Best Tomatoes For Avocado Toast?
It depends on whether you are using them fresh or cooking them.
For roasting: Cherry or grape tomatoes are my first choice. They are naturally sweet and soften quickly without needing any chopping.
For fresh tomato avocado toast: Use a ripe, flavourful slicing tomato such as an heirloom, beefsteak or vine tomato. Slice it fairly thinly so the toast is easy to eat.
If your tomatoes are especially juicy: Lay the slices briefly on a piece of kitchen paper before adding them to the toast. You still get all that tomato flavour without soaking your carefully toasted bread.
You can use Roma tomatoes too, although they tend to be a little firmer and less juicy than the tomatoes I normally choose for this recipe.
Variations
Add protein: Top with a fried egg or poached egg for extra protein. Why not read all my tips on How To Make The Perfect Poached Egg?
Mediterranean style: Add olives, cucumber, and a drizzle of olive oil for Mediterranean vibes. A balsamic glaze works well too.
Spicy kick: Add chilli flakes to the avocado or finish the toast with chilli oil, hot sauce or hot honey.
Herb swaps: Replace chives with basil, parsley, or coriander (cilantro).
Extra nutrition: Finish it off with a sprinkling of hemp hearts or seeds.
How To Make Tomato Avocado Toast
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Coat the tomatoes
Put the cherry tomatoes on a baking tray, drizzle with the olive oil and season with a little salt and pepper. Roll them around so they are coated.
Roast the tomatoes
Roast for about 15 minutes, until softened and the skins are starting to split.
Season the avocado
While the tomatoes cook, scoop the avocado into a bowl.
Add the lemon juice and a small pinch of salt and black pepper, then mash with a fork. I like to leave a little texture rather than making it completely smooth.
Taste it. This sounds obvious, but it is the difference between avocado toast that is fine and avocado toast you actually want to make again. Add a little more lemon or seasoning if it needs it.
Toast the bread
Toast your sourdough until golden and crisp.
Don't under-toast it. The tomatoes and avocado both contain plenty of moisture, so a good crisp piece of bread makes the finished toast much better.
Assemble
Spread the seasoned avocado over the hot toast.
Add the crumbled feta and the roasted tomatoes, then finish with chopped chives.
I like to gently squash the roasted tomatoes with the back of a fork once they are on the toast. It releases a little of their juice and, importantly, stops round cherry tomatoes trying to escape every time you take a bite.
Spoon over a little of the tomatoey olive oil left on the baking tray and serve immediately.
The 5-Minute Tomato Avocado Toast Version
This is the version I make when I suddenly realise everyone else has eaten and I haven't!
Toast the bread. Mash the avocado with lemon juice, salt and black pepper. Spread it over the toast and top with fresh sliced tomato, feta and chives. That's it!
If I'm making the fresh version, I sometimes add a drizzle of balsamic glaze because the sweet-sharp flavour works so well with ripe tomatoes.
The roasted version has more depth of flavour, but the five-minute version is exactly what I want when speed matters more than switching the oven on.
How to Stop Avocado Toast Going Soggy
Tomato avocado toast is always best eaten straight away, but there are a few things that help keep it crisp.
Toast the bread properly. Pale, barely toasted bread will soften almost immediately.
Don't assemble it in advance. Keep the toast, avocado and tomatoes separate until you're ready to eat.
Drain very juicy tomatoes. If you're using fresh sliced tomatoes, a quick blot with kitchen paper prevents excess juice soaking into the bread.
Keep the avocado fairly thick. A generous avocado layer gives you a creamy topping without needing lots of extra oil or sauce.
Don't add too much tomato juice. Spoon just a little of the roasting juices over the toast immediately before serving.
Serve immediately. This is one of those lunches where making it and then answering six emails before eating it is not the plan. I speak from experience!
How to Make it More Filling
One slice makes a lovely snack or light lunch. If I'm properly hungry, I either have two slices or add some protein.
Try:
- A fried or poached egg
- A boiled egg (Try these Air Fryer Boiled Eggs), sliced on top
- Cottage cheese underneath the avocado
- Smoked salmon
- Chickpeas
- Extra feta
- A handful of seeds
- Leftover shredded chicken
For a more substantial lunch, serve it alongside soup or a simple salad.
Tomato Avocado Toast Meal Prep and Storage Tips
- Roasted tomatoes: These are ideal for making ahead. Roast a larger batch, cool them and store them in an airtight container in the fridge. Use them for toast, salads and pasta during the week.
- Avocado: I prefer to mash it fresh. If necessary, mix it with lemon juice and keep it covered in the fridge for a few hours with the covering touching the surface.
- Bread: Slice sourdough and freeze it. Individual slices can go straight into the toaster from frozen, which is particularly useful for emergency lunches.
- Taking it to work: Pack the toast and toppings separately and assemble just before eating. Putting juicy tomatoes onto bread at 8am and expecting crisp toast at lunchtime is asking too much of any loaf.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
The toast has gone soggy |
The bread wasn't toasted enough, the tomatoes were very juicy or the toast was assembled too early. |
Toast the bread until properly crisp, blot very juicy fresh tomatoes and assemble just before serving. If using roasted tomatoes, spoon over only a little of the tray juices. |
|
The avocado tastes bland |
It needs more acidity or seasoning. |
Add a little more lemon juice, salt or black pepper and taste the avocado before spreading it on the toast. |
|
The avocado is turning brown |
It has been mashed too far in advance and exposed to air. |
Mix in the lemon juice, prepare it as close to serving as possible and, if making it ahead, cover the surface directly so as little air as possible reaches it. |
|
The tomatoes aren't soft and sweet after 15 minutes |
Tomatoes and ovens vary, and yours may simply need a little longer. |
Roast for a few more minutes, checking regularly, until the tomatoes have softened and their skins are beginning to split. |
|
The cherry tomatoes keep rolling off the toast |
Whole roasted cherry tomatoes are round and slippery. |
Gently squash them with the back of a fork after adding them to the toast. This also releases some of their juices into the avocado. |
Frequently Asked Questions
Absolutely. If you are short on time, use fresh sliced tomatoes or halved cherry tomatoes. The fresh version takes about five minutes and is especially good when tomatoes are in season. Roasting gives the tomatoes a sweeter, deeper flavour, but it isn't essential.
Yes. Use your preferred gluten-free bread and check the labels of any additional toppings you use.
Mixing the mashed avocado with lemon or lime juice helps slow down browning. For the best colour and texture, however, I still recommend making the avocado mixture shortly before serving.
I wouldn't assemble it in advance because the bread will soften.
You can roast the tomatoes beforehand, slice and freeze your bread and prepare any extra toppings, then toast and assemble everything when you are ready to eat.
More Toast Recipes
If you've tried this avocado and tomato toast, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Tomato Avocado Toast with Roasted Tomatoes and Feta
Ingredients
For the tomatoes:
- 10 Cherry tomatoes
- 1 tablespoon of Olive oil
- ⅛ teaspoon of Fine sea salt
- ⅛ teaspoon of Ground black pepper
For the avocado:
- 1 Avocado
- 1 tablespoon of Lemon juice
- ⅛ teaspoon of Fine sea salt
- ¼ teaspoon of Ground black pepper
For the toast:
- 2 Slice of Sourdough bread
- 30 g (1 oz) of Light Feta - crumbled
- 2 tablespoon of Chives - chopped
Instructions
- Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Coat the tomatoes: Put 10 Cherry tomatoes on a baking tray, drizzle with the 1 tbsp of Olive oil and season with ⅛ tsp of Fine sea salt and ⅛ tsp of Ground black pepper. Roll them around so they are coated.
- Roast the tomatoes: Roast for about 15 minutes, until softened and the skins are starting to split.
- Season the avocado: While the tomatoes cook, scoop 1 Avocado into a bowl. Add 1 tbsp of Lemon juice, ⅛ tsp of Fine sea salt and ¼ tsp of Ground black pepper, then mash with a fork. I like to leave a little texture rather than making it completely smooth.
- Toast the bread: Toast 2 Slice of Sourdough bread until golden and crisp. Don't under-toast it. The tomatoes and avocado both contain plenty of moisture, so a good crisp piece of bread makes the finished toast much better.
- Assemble: Spread the seasoned avocado over the hot toast.Add 30 g of Light Feta (crumbled) and the roasted tomatoes, then finish with 2 tbsp of Chives (chopped).I like to gently squash the roasted tomatoes with the back of a fork once they are on the toast. It releases a little of their juice and, importantly, stops round cherry tomatoes trying to escape every time you take a bite.Spoon over a little of the tomatoey olive oil left on the baking tray and serve immediately.
Recipe Tips
- Use ripe avocado. It should give slightly when gently pressed.
- Don't skip seasoning. A little salt brings out the natural flavour of avocado and tomatoes.
- Roast the tomatoes ahead of time. Roast a larger batch and keep in the fridge for quick toast toppings all week. I love adding them to salads and pasta too.
- You can also cook the tomatoes in the air fryer to save some time. They will take about 7-8 minutes on the Air fry setting at 200°C/400°F.
- Why not finish it off with a sprinkling of Homemade Everything Bagel Seasoning?
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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