Marinated tomato toast recipe, juicy balsamic‑basil tomatoes on toast breakfast where marinated tomatoes sink into cool, creamy labneh for a healthy breakfast toast. This tomato toasts looks fancy yet takes only 15 minutes of hands‑on time. The toast is light enough for a calorie‑controlled brunch, packed with protein, and totally TikTok‑worthy for summer 2025.
Here’s my comprehensive guide for making a simple, healthy, absolutely delicious and easy Marinated Tomato Toast recipe .
Why You will love this Marinated Tomato toast?
Labneh Tomato Toast recipe is a symphony of textures and flavors. Imagine biting into a piece of crunchy sourdough bread, topped with creamy labneh and juicy, fresh tomatoes. It’s a gourmet experience right in your kitchen. Plus, it’s quick and easy to prepare, making it perfect for those busy mornings or when you need a fancy, yet simple brunch.
Ingredients (Serves 4)
4 slices whole‑grain bread (or sourdough for extra crunch)
½ cup labneh (see FAQ for Greek‑yogurt swap)
2 ripe tomatoes, sliced or diced
10 fresh basil leaves, chiffonade
2 Tbsp extra‑virgin olive oil
1 Tbsp balsamic vinegar
Salt & freshly ground pepper, to taste
How to Make Marinated Tomato Toast
Marinate the tomatoes (10 min hands‑off). Whisk olive oil, balsamic vinegar, a pinch of salt & pepper in a bowl. Fold in tomatoes and basil until coated. Let sit ≥ 30 minutes (room temp or chilled).
Toast the bread (5 min). Grill or toast bread until golden and crisp. (Open‑faced toast loves crunch!)
Assemble. Spread ± 2 Tbsp labneh on each slice. Spoon marinated tomatoes over the labneh, letting the juices soak the crust.
Finish & serve. Crack fresh pepper, garnish with extra basil, and enjoy immediately. Pair with iced coffee or a green salad for a complete summer breakfast recipe.
Recipe Tips, Swaps & Storage
Best bread? Whole‑grain for fiber, or rustic sourdough for crunch.
Greek‑yogurt swap? see in FAQ.
Meal‑prep hack. Marinate tomatoes stay good in refrigerator for upto 3 days; keep in fridge and assemble toast fresh for quick breakfast in 2 minutes.
Protein boost. Add a soft‑boiled egg to hit 20 g protein. Or use cottage cheese instead of labneh
Viral twist. Sprinkle everything‑bagel seasoning, TikTok loves it.
Frequently Asked Questions
How do I make marinated tomato toast ahead of time?
Prep the balsamic tomatoes up to 72 hours early. Store them (and their juices) in an airtight jar in the fridge; assemble toast just before serving for best texture.
Is tomato toast healthy?
Yes! Each slice packs 210 calories, 10 g protein and heart‑healthy fats. Whole‑grain bread adds fiber, while tomatoes are rich in vitamin C & lycopene.
Can I use Greek yogurt instead of labneh?
Absolutely. Strain full‑fat Greek yogurt in cheesecloth overnight for a labneh‑like thickness or just use it straight for a lighter spread.
What’s the best bread for marinated tomato toast?
A sturdy loaf such as whole‑grain, rye, or sourdough prevents sogginess and holds up under juicy toppings.
Can I prep make‑ahead tomato toast toppings?
The marinated tomatoes keep well; the bread should be toasted fresh. Store toppings separately for grab‑and‑go breakfasts all week.
Serving Suggestions
Labneh & Marinated Tomato Toast is incredibly versatile. It can be served as a hearty breakfast with scrambled eggs. As a quick lunch, or even a light dinner. Pair it with a fresh salad or a warm Soup bowl for a complete, balanced meal.
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Prepare the Marinated Tomatoes: Start by washing and slicing the tomatoes. In a bowl, combine the olive oil, Balsamic vinegar and salt. Whisk it add chopped tomatoes and Fresh basil. Mix well until the tomatoes are fully coated with the marinade. Let it sit for at least 30 minutes to allow the tomatoes to absorb all the flavors.
Toast the Bread: While the tomatoes are marinating, toast your bread slices. You can use a toaster or a grill pan for this. Toast until the bread is golden brown and crispy.
Assemble the Toast: Once your bread is toasted, let it cool for a minute. Then, spread a generous layer of labneh on each slice. Top it with the marinated tomatoes, making sure to distribute them evenly.
Serve: Your Labneh & Marinated Tomato Toast is now ready to be served. Enjoy it as a breakfast dish, a quick lunch, or even a light dinner. Pair it with a fresh salad or a warm bowl of soup for a complete, balanced meal.
Video
Notes
Remember, the secret to the best Labneh & Marinated Tomato Toast is using fresh, high-quality ingredients. Don’t hesitate to experiment with different herbs and spices in the marinade to give the dish your own unique twist.Enjoy your meal!
Make a quick, healthy marinated tomato & labneh toast in 15 minutes. Balsamic basil tomatoes + creamy labneh = the ultimate summer breakfast or brunch.
Baklava is an enticing Middle Eastern dessert. Delicate layers of golden filo pastry sandwich a filling of nuts and all of it is doused in an exquisitely flavored sugar syrup. This vegan baklava has all of that allure and then some more!
Who doesn't love baklava? This delicious pastry has it all: it's crispy, juicy, sweet and it has delicious nuts. It's so beloved, in fact, that it has nations, particularly Greece and Turkey, fighting to lay claim to its origins.
To me, one of the best things about baklava, besides that exquisite deliciousness, is the ease of veganizing it -- and making it.
Yes, you read that right. This really is a pretty simple recipe, especially if you have some experience handling filo pastry dough. And it takes barely minutes to put together. In fact, this was the very first veganized dessert I shared on the blog all the way back in 2007, and I can't believe it's taken me this long to update it.
The only reason why this recipe could be daunting to a beginner cook is the difficulty of handling filo pastry sheets, which are paper-thin and tear easily. But filo can also be very forgiving because you are piling so many sheets on top of each other and a tear or two will not break your recipe.
One more caveat is that you need to work quickly with the filo sheets, which tend to dry out once you get them out of the packet. Keep those two tips in mind and you are well on your way to making an amazing baklava--amazing those who will be lucky enough to eat it!
Why you will love this recipe
Delicious. Cardamom and rose water make this delicate dessert even more alluring. There really is no gastronomic experience that comes close to biting into the layers of crispy but juicy puff pastry and into the nutty filling.
Simple. Prep for this vegan baklava recipe is so simple--give the nuts a turn in the food processor and unwrap store bought sheets of phyllo dough. After that it really is all about layering the pastry sheets in a baking pan and brushing them with vegan butter or olive oil.
Everyone will love it. I don't know anyone that doesn't love baklava and I can't imagine there is anyone who wouldn't. This is an especially kid-friendly dessert.
Ingredients
Nuts. You can use any nuts of your choice here. I used walnuts and sliced almonds this time, but I've also used pistachios and pecans in the past and they are all wonderful in this vegan baklava.
Sugar. Use any granulated sugar of your choice. You will need just a little bit for the nut filling and more for the sugar syrup. In the Middle East honey is often used in baklava and you can use maple syrup or agave nectar, but I think it's a bit of a waste in this recipe where you want the cardamom and rose water to shine.
Spices: Cinnamon is more commonly found in baklava recipes but I love, love, love cardamom in my baklava--it adds an amazing aroma and flavor to this already delicious recipe. I also add in some nutmeg and ground cloves. You can keep it simple and use only cardamom. Or use ground cinnamon.
Filo pastry sheets (also called fillo pastry or phyllo dough). You can make your own filo pastry but it's a long and difficult process and why bother when you can easily buy vegan filo pastry off the shelves of most supermarkets?
Vegan butter or extra virgin olive oil. While most baklava recipes out there use butter, there are types of baklava made in Middle Eastern countries that use only olive oil and are naturally dairy-free. I make baklava with either vegan butter or olive oil, and this time I used melted vegan butter.
Lemon juice. This cuts a bit through the intense sweetness so don't skip it. You can also add the lemon zest to the syrup.
Rose water (optional). Adding a dash of rose water to the sugar syrup adds some extra allure and aroma to this dessert. You can skip it.
Variations for special diets
Nut-free. Use pumpkin seeds and/or melon seeds for the filling and chop them in a food processor, as you would the nuts. You can also add dry fruits, including dates and apricots, to the filling.
Gluten-free. You can buy gluten-free phyllo pastry sheets, made with rice starch and rice flour, at many U.S. supermarkets.
Sugar-free. Make the sugar syrup with stevia. If using a cup-by-cup replacer like Stevia in the Raw you can simply replace the sugar with the same quantity of stevia. If using other types of stevia follow package directions for the correct substitution amounts.
How to make vegan baklava
1. Place nuts in the food processor and pulse until finely chopped but not powdery. Add the sugar and ground spices and pulse a couple more times to mix.
2. Brush the bottom and sides of a 12 X 9 inch baking pan with vegan butter or olive oil. Carefully layer one filo pastry sheet in the bottom of the baking pan and brush it with butter. Continue layering and brushing with melted butter or oil until you've used up a third of the sheets (approximately 14 sheets, after cutting the phyllo sheets in half).
3. Layer half the nut mixture over the filo sheet. Continue layering another 14 sheets, brushing each layer with butter. Sprinkle the remaining nuts over the top in an even layer.
4. Layer on the final third of filo sheets, brushing each with vegan butter or oil. Use a sharp knife to carefully cut diamond shapes in the layered baklava, cutting all the way to the bottom. Bake in a preheated 400-degree oven for 50 minutes or until golden-brown on top.
5. About 25 minutes before the baklava is done, place the ingredients for the sugar syrup in a saucepan and bring to a boil. Once the syrup boils lower heat to a simmer and let it cook 20 minutes.
6. As soon as the baklava comes out of the oven pour the hot sugar syrup evenly over it. If you hand-pound the spices, the way I did, you can use a strainer to strain them out--they've already added all their flavor to the syrup.
7. Immediately after pouring the syrup over the baklava, you can optionally top it with more nuts and rose petals for a pretty look. Let the baklava cool to room temperature, then run the knife once more along the cuts you made earlier and remove each piece carefully.
Helpful tips
Cover filo pastry sheets with a damp kitchen towel once they are out of the package. Keep remaining sheets covered as you layer them on. This will keep the filo from drying out and tearing.
Lift the sheets carefully by their edges to prevent tears. But if the filo does tear when you pick it up, don't panic. Just layer it on as best as you can, brush with oil or butter, and layer on the next sheet.
Make sure you pour the sugar syrup evenly over the baked baklava, taking care to cover all corners and the center. Let it cool thoroughly before eating.
Storage instructions
Refrigerate: Store baklava in the fridge for up to two weeks.
Freeze: Store baklava in an airtight container in the freezer up to four months. Thaw before eating.
Baklava is an enticing Middle Eastern dessert. Delicate layers of golden filo pastry sandwich a filling of nuts and all of it is doused in an exquisitely flavored sugar syrup. This vegan baklava has all of that allure and then some more!
16ozfilo pastry sheets(cut sheets in half to fit baking dish. To do this, fold the stack of filo sheets in half, then run a sharp knife carefully along the inside of the fold to cut. You can also do this with scissors, although I find it easier to use a knife).
6tablespoonsvegan butter(melted. Or use olive oil or any other oil of choice).
2cupsnuts(I used walnuts and sliced almonds. You can also use pecans or pistachios).
Place nuts in the food processor and pulse until finely chopped but not powdery. Add the sugar and ground spices and pulse a couple more times to mix.
Brush the bottom and sides of a 12 X 9 inch baking pan with vegan butter or olive oil. Carefully layer one filo pastry sheet in the bottom of the baking pan and brush it with butter. Continue layering and brushing with vegan butter or oil until you've used up a third of the sheets. (A package of filo pastry typically yields 21 9' X 24' sheets, so you will have around 14 half-sheets in each layer.)
Layer half the nuts over the final layer of filo. Continue layering another 14 sheets, brushing each layer with butter. Sprinkle the remaining nuts over the top in an even layer.
Layer on the final third of filo sheets, brushing each with vegan butter or oil. Use a sharp knife to carefully cut diamond shapes in the layered baklava, cutting all the way to the bottom. Bake in a preheated 400-degree oven for 50 minutes.
About 25 minutes before the baklava is done, place the ingredients for the sugar syrup in a saucepan and bring to a boil. Once the syrup boils lower heat to a simmer and let it cook 20 minutes.
As soon as the baklava comes out of the oven pour the hot sugar syrup evenly over it. If you hand-pound the spices, as I did, you can use a strainer to strain them out--they've already added all their flavor to the syrup.
After pouring the syrup over the baklava, you can optionally top it with more nuts and rose petals for a pretty look. Let the baklava cool to room temperature, then run the knife once more along the cuts you made earlier and remove each piece carefully.
Immediately after pouring the syrup over the baklava, you can optionally top it with more nuts and rose petals for a pretty look.
Notes
Helpful tips
Cover filo pastry sheets with a damp kitchen towel once they are out of the package. Keep remaining sheets covered as you layer them on. This will keep the filo from drying out and tearing.
Lift the sheets carefully by their edges to prevent tears. But if the filo does tear when you pick it up, don't panic. Just layer it on as best as you can, brush with oil or butter, and layer on the next sheet.
Make sure you pour the sugar syrup evenly over the baked baklava, taking care to cover all corners and the center. Let it cool thoroughly before eating.
Variations for special diets
Nut-free. Use pumpkin seeds and/or melon seeds for the filling and chop them in a food processor, as you would the nuts. You can also add dry fruits, including dates and apricots, to the filling.
Gluten-free. You can buy gluten-free phyllo pastry sheets, made with rice starch and rice flour, at many U.S. supermarkets.
Sugar-free. Make the sugar syrup with stevia. If using a cup-by-cup replacer like Stevia in the Raw you can simply replace the sugar with the same quantity of stevia. If using other types of stevia follow package directions for the correct substitution amounts.
Storage instructions
Refrigerate: Store baklava in the fridge for up to two weeks.
Freeze: Place baklava in an airtight container and freeze up to four months. Thaw before eating.
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