Spanish Tomato Bread

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Lori “Sav,” a former (and favorite) employee of mine at Claire’s, beamed as she shared with me what she’d found to be the most seemingly ordinary, yet sublime, snack she enjoyed in outdoor cafes in Spain. This is where a rich, fruity extra-virgin olive oil, perfect tomatoes, and a particularly wonderful sea salt come into their own.


  • 8 ¼-inch slices whole wheat Italian bread or baguette, toasted
  • 2 ripe tomatoes, cut into thin slices
  • 1½-2 tablespoons of your finest and favorite extra-virgin olive oil
  • Coarse sea salt


Each person at the table should get the opportunity to prepare his or her own portion, so just set out the ingredients. Guests should take a slice of toasted bread and place a slice of tomato on it. They should use the flat side of a butter knife to spread the tomato over the bread, as one would butter, allowing it to “melt” into the bread. Have them repeat with a second slice of tomato, then drizzle a little extra-virgin olive oil evenly over the tomato and sprinkle some coarse sea salt. Enjoy it!