Avocados are among the fruit and vegetables that Greece exports, and most of the cultivation is in the southern Aegean island of Crete. Here’s a Greek twist on the classic avocado toast breakfast with tomatoes, olives, lemon juice, and – of course – olive oil, which Homer called ‘liquid gold’.
Greek Avocado Toast [Vegan]
- 2 ripe avocados
- juice of 1/2 lemon
- 1 garlic clove, crushed
- pinch of crushed red pepper (chilli) flakes
- few dill sprigs, chopped, plus extra for garnish
- 4 slices crusty bread
- 1/4 cucumber, diced
- 8 cherry or baby plum tomatoes, quartered or chopped
- 8 black olives, pitted and chopped
- 1 teaspoon capers, chopped
- sea salt and freshly ground black pepper
- fruity green olive oil, for drizzling
- Cut the avocados in half, remove the stones and scoop out the flesh into a bowl. Mash coarsely with the lemon juice, garlic, red pepper (chilli) flakes, and dill. Season with salt and pepper.
- Lightly toast the bread and spread the mashed avocado over it, right up to the edges.
- Mix the cucumber, tomatoes, olives, and capers together in a bowl and use to cover the avocado toasts. Crumble the feta over the top and drizzle with olive oil.
- Serve immediately.
Tip: Add the lemon juice (or some lime juice, if preferred) to the avocado to prevent it discoloring. Variations: Use mint, cilantro (coriander), or parsley instead of dill. Add some diced red or green bell pepper. Dust with paprika or cayenne pepper. Drizzle with hot sauce, e.g. sweet chilli or Sriracha.