
Heirloom Tomato and Avocado Salata
Do you ever get a little ‘hangry’? You know… it’s that line you cross from hungry to angry. Well this appetizer is the answer for the hungry foodie who needs a nosh “NOW”. Enjoy the last rays of summer with a chilly glass of Prosecco and this colorful dish.
Serves 3-4
Foodie Note: This is a perfect appetizer, salad or light dinner, ready in 3 minutes! Serve alongside thick slices of fresh bread.
Ingredients:
2 lbs Heirloom tomatoes, washed
1 avocado
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Large flake sea salt
Freshly cracked pepper
Directions:
1) Core tomatos and slice into 1/2 inch slices; these do not need to be uniform and perfect. Arrange on plate.
2) Cut avocado in half, remove pit, without piercing the skin, slice lengthwise into 5-6 slices (per half).
3) Use a spoon to scoop avocado slices from skin; arrange with tomato.
4) Drizzle olive oil and balsamic, sprinkle salt and pepper. Serve immediately.
[…] from July to August, visions of ripe tomatoes and al fresco meals domino into my brain. Heirloom tomatoes with avocado, balsamic, green olive oil and freshly (bought) bread will suffice for many a dinner. Tiny sweet orange cherry tomatoes will […]