Name: Tomato & olive oil toast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 4 bread slices; 2 ripe tomatoes; Extra virgin olive oil; 1 pinch salt

10-minute Mediterranean breakfast: toasted bread, grated tomato and olive oil.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

4 bread slices
2 ripe tomatoes
Extra virgin olive oil
1 pinch salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Cut

Toast the bread slices until crisp outside but still slightly tender inside. If using a loaf, cut finger-thick slices.
Step 2 Cool 2 min

Grate ripe tomatoes into a bowl, add a pinch of salt and rest 2 minutes. The salt draws out juice and concentrates the tomato flavour.
Step 3 Prep

Rub each toast with the grated tomato, draining a little excess liquid if needed. Finish with a generous drizzle of extra virgin olive oil and a final pinch of salt.

Storage

Best eaten the same day. Leftovers keep refrigerated up to 24 hours.

Chef tips

Very ripe room-temperature tomatoes give the best pulp.
Good olive oil makes the dish: always add it raw at the end.
Rub a cut garlic clove on the toast for a classic Catalan touch.

Allergens

Gluten
Dairy
Egg

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: animal-based ingredients in this recipe

Use: plant equivalents per ingredient list (see kitchen tips)

Why: This recipe includes animal products you must swap for a vegan version.

Tip: Check ingredients for meat, fish, egg, dairy or honey and apply standard plant swaps for each.

Other variations

Add fresh fruit or nuts.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Toast the bread slices until crisp outside but still slightly tender inside. If using a loaf, cut finger-thick slices.
2 Grate ripe tomatoes into a bowl, add a pinch of salt and rest 2 minutes. The salt draws out juice and concentrates the tomato flavour.
3 Rub each toast with the grated tomato, draining a little excess liquid if needed. Finish with a generous drizzle of extra virgin olive oil and a final pinch of salt.