Avocado, Early Girl Tomato, Spring Onion, and Italian Oregano on Toast
Italian oregano adds a nice flavor to the avocado and tomato in this dish. Enjoy it as a starter with spring peas on the side or with a bowl of cherries for a sweet ending to a late spring lunch.Serves 1-2
Ingredients
- 1 small early girl tomato , sliced thick
- 1 avocado , peeled, pit removed, and cut into large chunks
- 1 small spring onion , sliced thin and cut in half
- Leaves from 4 sprigs Italian oregano , chopped, plus additional for garnish
- 1 tablespoon fresh lemon juice
- 1 thick slice from a loaf of rustic bread
- Sea salt and freshly ground black pepper
- 1/2 tablespoon extra virgin olive oil , plus additional for serving
- spring peas for serving, if desired
Instructions
- Add the avocado, oregano, and lemon juice to a mortar (if you don’t have a mortar, add the ingredients to a medium bowl) and season with salt and pepper. Using a pestle, or a fork, mash the ingredients into your desired consistency. Set aside.
- Season the tomato slices with salt and freshly ground black pepper. Heat 1/2 tablespoon olive oil in a medium cast-iron skillet over medium-high heat. Add the tomato slices and cook, turning once, for 5 minutes. Remove from the heat, transfer the tomatoes to a plate, and set aside.
- Toast the bread. Put the bread on an individual plate. Drizzle a little bit of olive oil over the bread and spoon the avocado evenly on top. Add some of the onion and arrange the tomatoes on top of the avocado. Sprinkle with the remaining onions and garnish with oregano. Season with a pinch of salt and a generous amount of black pepper. Drizzle with additional olive oil, and serve with spring peas on the side, if desired. Serve immediately.
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