Remember a few weeks ago when I made that incredible light and refreshing tomato salad?

Well since then I can’t stop eating tomatoes.

Straight up. As is.

Not. Even.Kidding.

Every day.

Without fail.

Tomatoes.

Just slice em’ in half, season with a good amount of salt and pepper and I am one happy girl.

Weird?

Genius?

I don’t even know, all I know is that it’s all kinds of delicious and I can not, will not stop eating all of the tomatoes!

So this recipe today is totally self indulgent, although outrageously healthy with all the antioxidants from those plump, juicy little tomatoes, the healthy fats from the avocado, good carbs from our wholewheat toast but  really just a simplified version of that ah-mazing salad . . . served on toast with a good amount of avocado because well . . . avocado and tomato = match made in heaven.

If you’re looking for a fast, simple but incredible delicious breakfast/lunch/snack look no further my friends we have ourselves a winner!

I’m also thinking you may wanna keep this pinned for future dinner parties! Mini versions would be perfect, pretty little festive looking appetisers come christmas/holiday season . . . which is seriously just around the corner. Ok don’t even get me started on that.

Light and refreshing tomato salad served simply on some crunchy wholewheat toast with creamy dreamy avocado and a sprinkling of salty crumbly feta, just yes!

Can’t stop, won’t stop eating . . . join me?! You know you wanna

Avocado, Feta and Tomato Salad Crostini
Serves 1 but easily multiplied to feed  the masses

Ingredients –

1/2 cup baby tomatoes, washed dried and sliced in half

1/4 teaspoon of red wine vinegar

salt and pepper to taste

1 Tablespoon of Feta cheese (I am currently obsessed with Lemnos ♥)

1 teaspoon of fresh basil leaves, finely sliced

1/4 of an avocado

2 slices of good quality, wholewheat crusty french (or your fave kind)

Method –

1 – In a medium size bowl combine red wine vinegar, salt and pepper and stir to combine.

2 – Add chopped tomatoes and gently stir to coat in the dressing.

3 – Add 3/4 of your chopped basil leaves and gently stir to combine.

4 – Toast your bread to desired doneness . . . I like mine well, well done 🙂

5 – Top your freshly toasted bread with your avocado, spoon over tomato salad.

6 – Finally crumble over a your feta and remaining basil and drizzle over a little of your left over extra dressing.

Enjoy xoxo

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Question of the day –

What is your current lunch time obsession?