This tomato toast is built on a creamy spread of mizithra, tomatoes marinated in olive oil and a dash of red wine vinegar, toasted sourdough bread, and finished with a drizzle of good oil.
There is a version of summer in Greece that looks exactly like this: a thick slice of bread, a generous spread of soft white cheese, and ripe tomatoes glistening with olive oil. It’s the kind of thing you make when tomatoes are good — and when tomatoes are good, it needs nothing else.
It takes about 20 minutes, and it tastes like a whole afternoon by the sea.
Love this? You’ll also love our Fried Halloumi Toast with Tomatoes, Greek Tomato Sandwich with Feta, and Sardines on Toast.
Why you will love Tomato Toast with Mizithra Cheese
Ingredient notes
Mizithra is a fresh Greek whey cheese with a mild, milky flavor and a slightly grainy texture, think ricotta’s Greek cousin. It’s wonderful on its own but especially good when combined with yogurt, which loosens it and adds tang. Look for fresh (soft) mizithra at Greek or Middle Eastern grocery stores, or order it online.
Feta is the most accessible substitute and a great one. Use a good block of feta in brine, preferably Greek. Crumble it yourself and whip it into the yogurt — it will be slightly saltier and more assertive than mizithra, which is not a bad thing at all.
The tomatoes — use the best you can find. In summer, ripe vine tomatoes or cherry tomatoes are perfect. Out of season, Campari tomatoes are your best bet.
Red wine vinegar — just a dash in the marinade lifts everything. Don’t skip it, and don’t substitute with balsamic here — this version needs the brightness, not the sweetness.
Sourdough bread — a thick, rustic loaf with an open crumb toasts beautifully in a pan. The crust stays crunchy while the inside stays soft enough to catch all the spread and tomato juices.
How to make this tomato toast
STEP 1. Marinate the tomatoes. Combine the tomatoes, olive oil, red wine vinegar, dried oregano, and sea salt in a small bowl. Toss gently and set aside for at least 15 minutes. The tomatoes will soften slightly and release their juices into the oil and that’s exactly what you want.
STEP 2. Toast the bread. Heat a cast-iron skillet or heavy frying pan over medium-high heat. Add a thin film of olive oil and place the sourdough slices in. Toast well on both sides until golden and crisp — about 2 minutes per side.
STEP 3. Assemble. Spread a generous layer of the mizithra over each slice of toast. Spoon the marinated tomatoes on top, along with a little of the tomato-olive oil marinade from the bowl. Drizzle with fresh olive oil, sprinkle with dried oregano, and finish with a few fresh basil leaves. Serve immediately.
Pro tips
- Don’t rush the marinade. Even 15 minutes makes a real difference. If you have 30 minutes, even better, the tomatoes become juicier and the flavors meld beautifully.
- Use every drop of the marinade. Whatever tomato-olive oil juices are left in the bowl are the best part. Spoon them all over the toast , this is the papara moment.
- Toast the bread in olive oil, not butter. Olive oil gives you a golden, flavorful crust that butter simply can’t match here.
- Serve immediately. The toast should be warm when you spread the mizithra, it softens slightly and starts to melt into the bread. Don’t wait.
Substitutions
- No mizithra? Use crumbled feta. Same method, slightly saltier and tangier result. You can also use anthotyros or fresh ricotta for a milder version.
- No sourdough? Any sturdy, rustic bread works. Avoid sandwich bread, it’s too soft and won’t hold up to the spread and tomatoes.
- No cherry tomatoes? Ripe vine or heirloom tomatoes, thickly sliced, are beautiful here. Use whatever is best at your market.
- No fresh basil? Fresh mint leaves are a wonderful alternative and unexpectedly good with tomatoes.
- No red wine vinegar? White wine vinegar works just the same. Skip it if you don’t have it. Some would drizzle lemon juice, but it changes the tomato marinade’s flavor, and I don’t recommend it for this.
Serving suggestions
This tomato toast is a complete light meal on its own, but it plays well with others. Serve it alongside:
- A simple Greek tomato salad to keep the tomato theme going in the best way.
- Fried eggs or eggs shakshuka for a more substantial brunch.
- A bowl of olives and some crispy fried zucchini for a proper meze spread.
- A cold glass of white wine — Assyrtiko from Santorini, if you’re leaning into the Greek spirit of things.
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Tomato Toast with Mizithra Cheese
Ingredients
- 1 cup cherry tomatoes, halved (or 2 ripe tomatoes, sliced) 250 gr
- ¼ cup extra virgin olive oil total
- 1 teaspoon red wine vinegar
- ¼ teaspoon dried oregano
- ¾ cup fresh mizithra cheese or crumbled feta
- 4 slices of sourdough bread
- Fresh basil leaves
Nutrition
