4 Servings

Big Beans and Tomato Vinaigrette

For this tomato toast recipe, be sure to sprinkle the chives, sesame seeds, and flaky salt with abandon.



  • 1 garlic clove, finely grated
  • ½ cup mayonnaise
  • Kosher salt
  • ½ lemon
  • 4 ¾”-thick slices country-style bread, toasted
  • 3 medium tomatoes, thinly sliced
  • 2 Tbsp. finely chopped chives
  • 2 tsp. toasted sesame seeds
  • Flaky sea salt
  • Freshly ground black pepper
  • Aleppo-style pepper (for serving; optional)
  • Extra-virgin olive oil (for drizzling





  • Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.

  • Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top. Sprinkle with chives, sesame seeds, sea salt, black pepper, and Aleppo-style pepper. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.