Juicy summer tomatoes get marinated with onion in some oil, vinegar, and dried herbs to make them extra juicy and flavorful. Plus that tomato marinade liquid is to die for! A simple white bean mash adds flavor and creamy texture (along with mashed avocado), while lettuce adds extra crunch. Basil is optional, but recommended if you have it!
Ingredient Highlight
Tomatoes! There is nothing like a ripe juicy summer tomato and the end of summer is peak season. Not only does that mean they will be sweeter, juicier, and more flavorful, but it also means their nutrient content is at its highest. Tomatoes are a great source of vitamins C, A, K, and potassium. They’re rich in lycopene, an antioxidant that gives tomatoes that bright red color. They also are high in lutein and zeaxanthin – two nutrients important for eye health.
P.S. When eating tomatoes NOT in summer, I always opt for cherry tomatoes since they are usually sweeter and juicier.
Servings 4 regular
Prep Time 10 minutes Ingredients
For the tomatoes:
- ¼ cup olive oil
- ¼ cup red wine vinegar*
- 2 tsp dried oregano or italian seasoning
- 1 ½ tsp kosher salt
- 2 ripe summer tomatoes (about 1-1.25 lbs)
- ¼ red onion, thinly sliced
For the beans:
- 1 (15 oz) can white beans, drained and rinsed
- 1 tbsp red wine vinegar*
- 1 tsp dried oregano or Italian seasoning
- 1-2 cloves garlic, minced, grated, or crushed (or use ½ tsp garlic powder)
- ¾ tsp kosher salt
For the sandwich:
- 4 slices crusty bread, toasted
- 1 avocado
- Lettuce and/or sprouts (or use arugula)
- Basil (optional)
- Red wine vinegar is my favorite, but whatever vinegar you have or like will work.
Instructions
- In a large rectangular container, mix together the oil, vinegar, oregano, and salt. Place the tomato slices and onion in the marinade. Cover and shake it around a bit to coat. Let marinate overnight or for at least 2 hours. Let the tomatoes sit out to come closer to room temperature before you use them (this helps improve the flavor and melt the olive oil if it has hardened).
- In a medium bowl, mash up the white beans into a paste. Stir in the vinegar, oregano, garlic, and salt until combined.
- Spread the bean mash on one piece of toast and mash avocado onto the other. Top one slice with lettuce and/or sprouts, marinated tomato slices, and onion. Place basil on top of the other slice, if using. Form the sandwich, press down to compact it, and cut in half.
- I like to dip the sandwich into that marinade as I get towards the end. You can also use that marinade for a simple salad or for dunking bread.
Items you can prep ahead (optional)
- Marinate tomatoes and onion overnight
- Make bean mash
Substitutions:
- To make gluten-free, use gluten-free bread or turn it into a salad.
- Make an open-faced toast instead of a sandwich.
- I use a creamy white bean like cannellini, but you could also use pinto beans or chickpeas.
Storage:
-
Store leftovers in an airtight container in the fridge:
- Marinated tomatoes and onion: up to 5 days in the fridge
- Bean mash: up to 5 days in the fridge
Leftovers + Repurposing:
- Leftover marinated tomatoes and onions are delicious on their own on a piece of toast. You could also add them to salads or bowls.
- Add cucumbers (remove seeds) and a can of drained chickpeas for a simple salad (top with feta!).
- White bean mash is delicious spread on toast and drizzle with oil and salt.
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