Tomato Salad

Amazing tomato salad....fresh, acidic, slightly sweet, and perfect as a side for a big fatty meat or big Italian dish.

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Prep Time 15

Cook Time 0

Total Time 15

Servings: 4 people

Course: Salad, Side Dish

Cuisine: American, Italian

Calories: 206

2 heirloom or beefsteak tomatoes, sliced to quarter inch slices the more flavor the better - try your farmstand or farmer's market
1 cup cherry tomatoes, quartered the more flavorful the better, but the above tomatoes carry the show
1 ripe avocado, sliced into quarter inch slices
1 tbsp fresh basil, chopped
1 tbsp extra virgin olive oil (EVOO)
1/2 cup crumbled gorgonzola
2 tbsp balsamic vinegar
salt to taste
fresh ground pepper to taste

Optional Toppings

2 oz arugula to taste, presentation - can be placed on top, or beneath tomatoes.
1 tbsp fresh onion, preferably red optional
1 tbsp toasted pine nuts

lay sliced large tomatoes in a single layer on plate, overlapping a tad with each row, until the entire plate is covered. Add cherry tomatoes. I prefer buying tomatoes that have differing colors. Color splash!
lay avocado slices in a fan from the center on top of tomatoes
sprinkle gorgonzola, basil, and any optional ingredients over the top to your liking
drizzle olive oil over tomatoes
drizzle balsamic over tomatoes
salt and pepper to taste
Serve and enjoy!