A basic and awesome tomato sandwich with whipped feta, avocado, and fresh greens! Simple, high quality ingredients in a sando that tastes like summer.
Every year when tomato season hits, I am absolutely living my best life. Sungolds, heirlooms, slicers, cherry, peach tomatoes... you name it, I want to eat it!
And one way I especially love to enjoy tomatoes is on a sandwich. Personally, I don't eat bacon, but the same idea translates from BLT: that juicy, fresh, well-salted tomato makes the sandwich.
So this tomato sandwich really embodies that energy of simplicity, and tomatoes being the absolute stars that they are in summer. And because of the simple ingredients, quality takes this sandwich from good to great. Really good garden, CSA, or farmers market tomatoes, the best sourdough you can find, fluffy and fresh greens. They make a huge difference in a simple, veg-forward sandwich!
And, might I suggest a sunny spot to eat it in for the complete summer experience?
Make it a meal: I love serving this sandwich with roasted cherry tomato soup or cucumber vinegar salad! More thoughts on side below.
Jump to:
The Best Tomatoes for This Sandwich
Thick and JUICY tomatoes are the best here! I used a green giant tomato from my CSA box, but heirlooms, slicers, Romas, and vine tomatoes are all great. If you can slice it into thick, meaty slices, it's a yes.
Make sure to always store your tomatoes at room temperature because the fridge makes them lose flavor. They're ripe when the smell fragrant, vibrant in color, are still firm but give a little with a gently squeeze.
Step-by-Step Overview: Tomato Sandwich
Step 1
Whip the feta in a food processor with some yogurt, olive oil, and lemon.
Step 2
Toast two pieces of sourdough bread, then spread one side with whipped feta and layer avocado slices on the other. Season lightly with salt & pepper.
Step 3
Layer in the tomato on the feta side and the greens on the avocado side. Lightly drizzle with olive oil and a small sprinkle of salt and pepper.
Step 4
Serve with a leafy green salad, chips, fruit, summer marinated chickpea salad, or your favorite side!
The Art of a Darn Good Veg Sandwich
So I consider myself a part-time vegetarian, and I also don't eat processed meat... which means I've spent years getting good at veg sandwiches because a girl's gotta have a good sandwich.
And while the tomato is an absolute star in this sandwich, a few other important components include:
- Good bread - True for all sandwiches! The bread is make or break. I love a good local sourdough in any shape or form (focaccia, bagel, baguette, batard... etc.).
- Two creamy components - They add moisture and a texture variation that I find necessary. Can be accomplished in various ways: mustard, mayo, or spreadable cheeses like the whipped feta we're about to make. Avocado and hummus count, too. I like to combine more than one to give a veggie sandwich some interest.
- Supporting veg - Think dressed greens, slaw, microgreens, thinly sliced or grated veg. Don't be afraid to use 2-3 to make it interesting.
- Something pickled - Not absolutely necessary (this sando doesn't have it), but always a good decision to add something crunchy, acidic, and salty. Think kimchi, curtido, pickled cukes, pickled red onions, kraut, cabbage. Anything goes!
The best advice I have for any sandwich? Season every layer. Salt, pep, olive oil, lemon, whatever your seasonings of choice.
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Did you make this tomato sandwich? I'd love to hear how it turned out! Leave a ⭐️ rating and comment below, and follow along on Instagram, Pinterest, and my newsletter for more everyday seasonal recipes.
Print📖 Recipe
Toasted Tomato Sandwich with Whipped Feta
- Total Time: 10 minutes
- Yield: 1 sandwich 1x
- Diet: Vegetarian
Description
The best of tomato season, in a sandwich! Thick, juicy tomato slices, creamy whipped feta, avocado, and fresh greens on toasted sourdough. Great for a simple, seasonal lunch.
Ingredients
- 2 slices good sourdough bread
- 1 ripe tomato (heirlooms and slicers are great here)
- ½ teaspoon salt, divided in half
- Dash of pepper
- ¼ cup yogurt
- ½ cup feta
- 1 tablespoon extra virgin olive oil
- Optional: fresh lemon juice
- ½ avocado
- Greens (arugula, butter lettuce, microgreens, spinach... use what you have!)
- Optional: aged balsamic vinegar
Get Recipe Ingredients
Instructions
- Season tomatoes. Slice the tomato into thick slices and set the slices on a plate. Season with ¼ teaspoon salt, pepper, and drizzle of olive oil. Set aside.
- Whipped feta. Combine the feta, yogurt, olive oil, remaining salt, and dash of pepper in a food processor. Process on high speed until everything is very smooth and whipped together. Feel free to add more olive oil or even a dash of lemon juice to get the consistency you want.
- Assemble! Toast each slice of sourdough to your preferred level. Spread avocado slices on one slice and a thick layer of whipped feta on the other. I use about half the whipped feta for one sandwich, so you'll have some leftover (you're welcome!). Layer a greens over the avocado side, then tomato slices (more or less depending on your tomato size). Drizzle with olive oil and another light sprinkle of salt and pepper. If you're feeling it, drizzle some aged balsamic vinegar on top. Top with the feta half, cut in half, and enjoy!
Notes
- Wrapping sandwiches. Totally option, but even when I'm not taking a sandwich to go, I sometimes like to wrap it in parchment paper and cut it in half. Then I'll peel away the parchment as I eat each half of the sandwich. It helps keep everything together!
- Prep Time: 10 minutes
- Category: Lunch
- Method: Food processor, Toaster
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 521
- Sugar: 12.9 g
- Sodium: 1977.5 mg
- Fat: 25.5 g
- Carbohydrates: 57.7 g
- Fiber: 9 g
- Protein: 19.8 g
- Cholesterol: 38 mg
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