Summer Tomato Toasts

summer tomato toast on a white plate with other toasts on the side.

5 from 1 vote

Meet your new summer obsession: juicy heirloom tomatoes on crusty sourdough, slathered with dill-lemon mayo, and topped with capers and fresh herbs. A drizzle of olive oil, a sprinkle of flaky salt, and these vibrant Summer Tomato Toasts are ready in just 15 minutes. Simple, fresh, and irresistibly delicious!

Prep Time15

Total Time15

Course: Appetizer, Side Dish, Snack

Cuisine: French

Diet: Vegan, Vegetarian

Servings: large toasts

Calories: 378kcal

Author: Ninon Michels

Ingredients

For the dill-lemon mayo

¾ cup mayo
1 ½ tablespoons lemon zest about the zest of 1 ½ lemons
3 tablespoons fresh dill thinly chopped
¼ teaspoon freshly cracked back pepper

For the tomato toasts

21 ounces heirloom tomatoes a mix of varieties and colors
4 large slices sourdough bread about ½-inch (1.5 cm) thick
2 tablespoons capers
fresh chervil (or tarragon / parsley) chopped, to taste
extra-virgin olive oil to drizzle on top
flaky sea salt to sprikle on top
freshly cracked back pepper to sprinkle on top

US Customary - Metric

Instructions

In a bowl, combine mayo, lemon zest, dill, and pepper. Mix until well combined and set aside.
Thoroughly wash the heirloom tomatoes under cold water and pat them dry. Using a sharp knife, cut the tomatoes into ½-inch (1 cm) slices. Lay the slices on kitchen paper to absorb any extra moisture.
Toast the sourdough slices until golden brown. Spread a generous amount of lemon dill mayo on top of each slice.
Layer the tomato slices on top of the toast and sprinkle with capers.
To finish, add the chervil (or chopped tarragon/parsley). Drizzle with extra-virgin olive oil, and sprinkle with flaky sea salt and a crack of black pepper. Serve immediately!

Notes

Choose perfectly ripe, high-quality tomatoes. As the main ingredient, they should be fresh, ripe, and smelling delicious.
Use a sharp kitchen knife to cut the tomatoes to prevent bruising or squashing, and handle them carefully, as they are delicate.
Assemble the toast just before serving and slice the tomatoes at the last minute to retain their juices. However, you can prepare the dill-lemon mayo ahead of time and store it in the fridge.
Choose high-quality sourdough bread. As this recipe relies on just a few ingredients, the better their quality, the more flavorful the result. Keep in mind that sourdough loaves come in different sizes; if yours is smaller than the large loaf I used, plan on two slices per person.

Nutrition