Tomato Salad
Amazing tomato salad....fresh, acidic, slightly sweet, and perfect as a side for a big fatty meat or big Italian dish.
Ingredients
- 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
Instructions
- 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!
