It must be Summer!
Tomato time is finally here!
This is one of my favorite salads to make and take to a potluck picnic.
I buy my tomatoes from a local farmer on Bainbridge Island.
They are at their peak of freshness right now!
My Organic Tomato and Avocado Summer Salad combines the fresh picked flavors from the garden. I love the small Organic varieties of tomatoes to get the
tart, sweet and super sweet flavors for this salad.
This recipe is about a few simple ingredients
with major flavor!
Organic Tomato and Avocado Summer Salad
serves approximately 6-8 people
4 cups Organic Tomato variety – grape, cherry, golden etc.
1/4 cup Organic Extra Virgin Spanish Olive Oil – buttery
2-3 ripe Avocados – sliced
2-3 generous pinches Flor de Sal – Sea Salt
fresh ground black pepper to taste
chopped fresh chives – optional
Wash and cut the tomatoes in half.
Place the tomatoes in a bowl.
Sprinkle 1 generous pinch of sea salt on top.
Chill in refrigerator for 30 minutes.
Slice the avocados and place on a platter.
Sprinkle the tomatoes on top.
Drizzle some olive oil on top …
add 2 generous pinches of sea salt, fresh ground black pepper
and fresh cut chives if you desire.
Quick tips and thoughts …
Chill the avocado to make clean slices and a tad bit easier peeling of the rind.
Wait to cut the avocado until just before serving to keep the avocado fresh and green.
Chilling the variety tomatoes with the olive oil allows time for the flavors to meld
and for the olive oil to do its magic!
Did you know that you absorb more of the tomatoes nutrients – Vitamin C, lycopene and antioxidants when eating tomatoes with olive oil and good fats such as avocado?