Avocado Toast with Feta and Cherry Tomatoes
Pulled Out of Bed By Avocado (Literally)
You ever wake up just craving something green and salty, and maybe a little fancy without needing to, y’know, actually be fancy? Yeah—so this avocado toast with feta and cherry tomatoes is basically my morning hero. There was a stretch where I made this daily (my brother started dropping hints about variety, but haters gonna hate). Honestly, my worst morning was when I realized we were out of bread and I had to swipe a tortilla instead. Spoiler: wasn’t the same. But hey, sometimes you improvise. This dish always drags me into the kitchen, sometimes in slippers, usually before coffee actually hits.
Real Talk: Why I Keep Coming Back to This
I make this when I’ve only got 15 minutes before my Zoom call and don’t feel like another bowl of cereal (which is, let’s face it, kind of soul-sucking some days). My family goes bonkers for this because it’s colorful and feels like a treat, even though it’s dead-simple. Plus, avocados always bring that “oh! you fancy” vibe. I’ve learned to just buy extra cherry tomatoes because I pick at them like sweets while chopping. Oh, and no blender or weird gadgets—just a fork and some trust. I do sometimes grumble while crumbling feta, not gonna lie, but it’s totally worth it.
What I Actually Put In (But You Do You)
- 2 slices of hearty bread (I love a nutty sourdough; my gran swears by white Wonder Bread—guess what, both work. Naan is fun in a pinch)
- 1 ripe avocado (if it’s rock hard, try a banana instead… kidding, please don’t)
- A fat handful of cherry tomatoes (maybe 8, but I probably eat 2 while prepping)
- 50g feta cheese, crumbled (I sometimes use creamy goat cheese if feta’s out—still delicious, just less tangy)
- Sea salt, a generous pinch
- Black pepper, as much as your morning can handle
- A drizzle of olive oil (maybe a teaspoon or so, but I’ve poured more than that—no regrets)
- Optional: crushed red pepper flakes, a little squeeze of lemon, or a sprinkle of fresh basil if the plant on my windowsill hasn’t given up the ghost
How I Throw This Together (Feel Free to Break the “Rules”)
- Pop your bread in the toaster or on a dry pan. You want it crunchy enough to hold all the toppings. Sometimes I go low and slow for that golden edge, but if I’m sleepy I just crank it and hope for the best.
- Meanwhile: slice your avo in half, wrangle out the pit (careful, more than one friend has narrowly missed a trip to A&E here), and scoop the green stuff into a bowl. Mash it up with a fork—nothing fancy, some lumps are fine. Or go silky smooth; to each their own! I taste here, then usually forget and go back for more salt.
- Halve those cherry tomatoes. This is where I usually sneak a taste (sometimes two, who’s counting). If they’re weirdly watery, don’t stress. It’ll still be good.
- When your bread’s ready, slather on the avocado—really pile it on. Sprinkle with salt and pepper. Then go wild with the cherry tomatoes and (generously!) the feta. I press them in so they don’t roll off and make a break for it while you eat.
- Finish with a slug of olive oil, maybe lemon if you’re feeling wild. Sometimes I do a little red pepper flakes just because.
A Few Things I Learned (Usually the Hard Way)
- If your avocado isn’t ripe, just move on—trying to mash it is like whittling a log with a spoon.
- I used to load up on tomatoes, but then stuff just started falling off (less is sometimes more for neat toast, but honestly I still overdo it every so often).
- Don’t toast too dark or it’s teeth versus bread. Not fun first thing (or ever really).
Variations? Oh, You Know I Can’t Leave Well Enough Alone
- Tried it with roasted red peppers scattered on top once—ace! Actually had leftovers for lunch.
- Sometimes I’ll swap feta for a creamy blue cheese, but only if I’m out to impress myself; it’s a bold move.
- I put pickled onions on once, but honestly, the flavor kind of took over everything. Not my best work.
- If all you have is big tomatoes, just dice ’em. No one’s judging and your taste buds will give you a passing grade anyway.
What You’ll Need (And What I Use When I Can’t Find It)
- Toaster or hot pan (I have, in dire times, used a grill pan—even the oven under the broiler once. Takes longer, but hey)
- Bowl and fork for mashing
- Cutting board and small sharp knife
If you can’t be fussed about crumbling feta, just chunk it. No one’s peeking into your kitchen here.
Keeping It Fresh (Though Ours Is Gone in an Hour)
Just being straight with you: this is best right away, but if you have leftovers (doesn’t happen much at my place), the components stay fine for a day in the fridge. Just toast more bread when you’re ready and reassemble. That said, mashed avocado gets a bit sad and brown if you forget about it. Squeeze some lemon over and cover—helps a bit!
Serving Situation (Or: How We Actually Eat This)
I usually take mine with a strong cup of tea, but on weekends we might add a soft-boiled egg and call it brunch. My niece dips hers in soup (tomato soup, funnily enough). Sometimes I eat it straight off the cutting board, over the sink. No judgment—I call that the chef’s portion.
Mistakes I (Now) Avoid (More or Less)
- One time I tried to mash frozen avocado; turns out you get a weird, watery mess. Wouldn’t recommend, unless you’re into that.
- Don’t rush the mashing—chunky is great, but huge bits fall off. I learned the hard way (my dog, however, was thrilled).
- Actually, I find it works better if you salt the avocado before you slap it on the bread. For ages I did it the other way around, but things keep evolving in my kitchen.
Keen Questions (And, Yes, I’ve Heard Them All)
- Can I make this vegan? Absolutely—ditch the feta or sub with your fave vegan crumble. I’ve tried this one from Minimalist Baker, and it’s, actually, really good.
- What’s the best bread? Sourdough, for me, but use whatever you’ve got handy. Even a baguette, torn into chunks, does nicely.
- How long does it keep? The assembled toast? Eat it right away. The toppings, covered, a day or so. But it’s not really a leftovers-type thing.
- Where do you get your feta? Local shop for me, but no shame in the value packs from Aldi or Tesco. Got a friend who swears by Bulgarian feta—one day I’ll track it down (read this feta cheese guide if you’re curious!).
So that’s my way, but honestly, make it your own. And if you’ve got wild ideas (avocado toast with Marmite? I’ve seen stranger things), do let me know. I’ll be over here, probably making another slice.
By the way—did you know avocados are technically berries? Blew my mind the first time someone told me that. Just a little knowledge detour for your next breakfast trivia.
Ingredients
- 2 slices whole grain bread
- 1 ripe avocado
- 60g feta cheese, crumbled
- 100g cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
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1Toast the slices of whole grain bread until golden and crispy.
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2In a small bowl, mash the avocado with the lemon juice, salt, and black pepper.
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3Spread the mashed avocado evenly onto the toasted bread slices.
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4Top each toast with crumbled feta cheese and halved cherry tomatoes.
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5Drizzle with olive oil and garnish with fresh basil leaves before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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