15 Toppings That Take Every Dish Over the Top

The best meals aren’t just about what’s on the plate, they’re about what’s on top. A solid topping can add crunch, creaminess, tang, or heat in just a spoonful. Whether you’re stacking sandwiches, topping tacos, or building the world’s best bowl, these 15 topping ideas are quick to prep and guaranteed to make every bite better.

Pasta in a bowl topped with breadcrumbs.

1. Pickled Red Onions

The flavor: Sharp, sweet, and tangy with a tender crunch.

What it’s good on: Tacos, burgers, grain bowls, salads, and curry.

Make it: To make the Pipercooks pickled red onions recipe, slice red onions and soak them in hot vinegar and lime juice with a bit of sugar, salt, and Mexican oregano. They’ll be ready in 30 minutes, but are better after a day. Store in the fridge for a week or two.

2. Easy Tomato Relish

The flavor: Sweet, savory, and just a little tangy.

What it’s good on: Burgers, sandwiches, hot dogs, grilled cheese, scrambled eggs.

Make it: To make an easy tomato relish, combine halved cherry tomatoes with oil, oregano, salt, and pepper. Use within a day or two for the best texture.

A bowl with diced tomatoes, topped with oregano leaves.

3. Toasted Panko Breadcrumbs

The flavor: Buttery, golden, and extra crispy.

What it’s good on: Mac and cheese, pasta bakes, soups, roasted veggies.

Make it: To make toasted panko breadcrumbs, combine the breadcrumbs with butter, red pepper flakes, dried basil, salt, and pepper in a small skillet and heat until golden, stirring often. Freezes well!

A bowl of toasted breadcrumbs with a spoon of breadcrumbs resting on top.

4. Everything Bagel Seasoning

The flavor: Garlicky, nutty, and crunchy.

What it’s good on: Avocado toast, eggs, everything soft pretzels, everything cucumber salad, roasted potatoes.

Make it: Mix sesame seeds, poppy seeds, garlic flakes, and onion flakes. Or buy it pre-made and sprinkle it on everything.

5. Pico de Gallo

The flavor: Fresh, juicy, and punchy with lime and onion.

What it’s good on: Tacos, nachos, grilled meats, rice bowls.

Make it: Chop tomato, onion, and jalapeño. Add lime juice, salt, and cilantro. Stir and let it sit for 15 minutes.

A bowl with diced tomato, onion, jalapeno, and cilantro.

6. Crispy Fried Shallots

The flavor: Sweet, savory, and addictively crunchy. Shallots are in the same group as onions and garlic, but they’ve got their own thing going on. Think of them as the smoother, fancier cousin.

What it’s good on: Noodles, curries, salads, burgers.

Make it: Thinly slice shallots and fry in oil until golden. Drain well and salt lightly. See the entire process on My Plant-Based Bowl.

7. Crushed Tortilla Chips or Pita Crispies

The flavor: Salty, crunchy, and familiar.

What it’s good on: Chili, taco salad, casseroles, Tex-Mex bowls, crunchy pita wraps.

Make it: Airfry whole or halved pitas, drizzle with oil. Let them cool and then crush them. Top with za’atar seasoning first for more flavor.

Crispy pita bits on top of fillings on a pita. — Pita Crispies in a wrap

8. Toasted Seeds or Nuts

The flavor: Nutty and warm with a light crunch. Try Dukkah for an Egyptian version of toasted spice nuts and seeds.

What it’s good on: Salads, smoothie bowls, roasted veggies, fries, and soup.

Make it: Toast sunflower seeds, pumpkin seeds, or chopped almonds in a dry pan until golden.

9. Spicy Pickles

The flavor: Tangy, garlicky, with a hint of heat.

What it’s good on: Sandwiches, wraps, grain bowls, fried rice.

Make it: Slice cucumbers and add them to a brine of vinegar, sugar, salt, garlic, and chili flakes.

10. Cilantro Lime Slaw

The flavor: Creamy, citrusy, and refreshing.

What it’s good on: Tacos, rice bowls, burgers, grilled fish.

Make it: Shred cabbage and toss with lime juice, mayo, salt, and chopped cilantro. We like this cabbage slaw from My Plant-Based Bowls BBQ Tofu Sandwiches.