Updated: Apr 26
Avocado toast is a single dish that gained popularit, especially with millenniails so rapidly that it drove the price of avocados up globally. This dish is now available anywhere on the planet in some form or the other. I was looking for the perfect recipe to post on my blog, one that takes the standard over the top. This may be that dish. This is super simple to make. The combination of of mildly spiced avocado topped with a delicious salad appealed to me. The toast is creamy from the avocado and feta, pops with flavor from the tomatoes and feta and finishes with that hint of spice from the chili. This can be lunch or dinner a few times a week for me. This is a cookbook that I have not been cooking from often. This is from the Phaidon collection, my favorite publisher of cookbooks. I was looking through it the other evening and found this and other amazing recipes. More modern interpretations of Greek cuisine from this cookbook coming up soon.
For more delicious recipes from this cookbook click here.
2 ripe avocados, halved and thinly sliced along the length of the fruit and scooped out
Lemon or lime juice
A pinch of chili flakes
A few sprigs of dill, minced
4-6 slices of fresh bread, toasted if desired
1/2 cucumber, diced
8-10 cherry tomatoes, halved or quartered
8 black olives, pitted and diced
1 teaspoon capers, drained
1/2 cup feta cheese, crumbled or cut into small cubes
Salt and black pepper to taste
Really good EVOO
Cut the avocado in half along the length and scoop out the seeds. Thinly slice the avocados in the skin along the length. Using a large tablespoon gently scoop out the avocado and sprinkle with the lemon/lime juice, chili flakes, dill, salt and pepper. Do this right before you are ready to serve the toasts so the avocados do not oxidize.
Mix all the ingredients from the cucumbers to the salt and pepper. Taste and adjust salt. There should be a beautiful balance between the sweet tomatoes, salty olives and feta and tart capers.
Right before serving, layer the avocado mix on the toast. Top with the salad and drizzle some olive oil on top. Decorate with the dill. Serve immediately.