Tomato flights are trending — and perfect for summer entertaining

The "tomato flight" has been soaring across social media this summer, with tons of delicious flavour combinations landing on users' feeds. The stars of this trend? Thick slices of heirloom tomatoes, which hold stacks of tasty toppings like feta and olives or brie and thyme. 

The viral snack is based on a beer or wine flight you would typically see at a bar, with a variety of slices served all on one plate. And it works equally well as a light lunch or dinner party appetizer.

Since it's peak tomato season, we tapped two Canadian food experts to get their take on the trending plate — and how you can make it your own. 

"These flights are a fabulous creative exercise," said Susan Keefe, a recipe developer based in Toronto. "They don't require a ton of skill to put together, so they're very inclusive and encourage experimentation."  

Aside from the joy that comes with participating in the trend, it also offers us a chance to appreciate in-season produce and showcases the work of local growers, said Toronto-based gardening expert Luay Ghafari. "In a world where we have year-round access to produce, I think that people often forget about the hard work and effort that our local farmers put into their craft," he said. 

Sourcing the right tomato is the key to making this trend work, whether you're preparing flights for a backyard barbecue or everyday meal, and Keefe suggests heading to your local farmers' market for the best options. "Be as playful with your tomato varieties as you are with your toppings," she said. 

Unsure what type to go with? You're likely to be buying from a person who helped grow the produce, Keefe noted, so don't hesitate to ask them for advice. "I can guarantee their passion about green zebras or Cherokee purples will rub off on you," she said. 

Ghafari recommends trying varieties such as brandywine, pineapple or his absolute favourite, striped German. Whatever type you choose, it's important to select large, sturdy ones to ensure your slices can hold stacks of ingredients without collapsing.

As for how to make these flights, Ghafari suggests using a serrated knife to cut your tomatoes into one-centimetre-thick slices. If you find they're too juicy, lay them on a paper towel first to soak up the excess moisture. And don't forget to salt them just before garnishing.  

Though you can always keep the toppings simple, consider taking your guests — or just yourself — on a flavourful journey. In his Instagram reel below, Ghafari shows us how to make six combinations inspired by the cuisines of the Mediterranean:

• Spanish: tomato topped with slices of chorizo, manchego and a couple guindilla peppers.
• French: tomato topped with Camembert, fresh thyme and a drizzle of honey.
• Italian: tomato layered with fresh mozzarella, fresh basil and a drizzle of aged balsamic vinegar.
• Greek: tomato topped with cucumber, feta, kalamata olives and sprinkle of dried oregano.
• Cypriot: tomato with slices of fried halloumi, a drizzle of honey and some pistachios.
• Palestinian: tomato with a layer of labneh, topped with olives and za'atar.

You can also take inspiration from some of your favourite meals. For a version that captures the flavours of puttanesca, for instance, Keefe suggests combining olive tapenade, capers and fresh parsley, and finishing it off with boquerones (marinated anchovies) or olive oil–packed tuna if you're not a fan of anchovies.

She shares more unique flavour combos in her video below: 

• Shrimp cocktail: tomato sprinkled with Old Bay seasoning and lemon juice, and topped with prepared horseradish, a poached shrimp, capers and a sprig of parsley.
• Watermelon-feta: tomato topped with olive tapenade, feta, watermelon, chili flakes and basil.
• Cantaloupe and prosciutto: tomato with a sprinkle of sea salt, and slices of cantaloupe and prosciutto.
• Bloody Mary: tomato sprinkled with celery salt and lemon juice, and topped with creamed horseradish, Tabasco, celery leaves and pepper.

Whatever flavours you choose, enjoy the extra time it takes to prepare and eat this seasonal snack. Keefe points out that food trends like this aren't just about nourishment; they're about the activity, describing the tomato flight as the opposite of a "sad desk lunch." 

"It's a fun, social and playful way to eat," she said. "I think anything that pulls our focus back towards simple pleasures is a very good thing."