October 4, 2014
After days of tremendous heat and power outages (did anyone else have an impromptu candlelight dinner last night?) I’ve decided to go the non- baking route for dinner. Since the tomatoes continue to flourish in my garden, I’ll make them the star of the show.
Here’s a quick video from the avocado vault — a simple recipe that is quick to make and no turning on the dreaded oven. I love the brightness of the tomatoes mixed with the creaminess of the avocado, it makes for a substantial salad that still feels light for these hot nights.
Tomatoes come in assorted colors and sizes. Use this opportunity to cut them in different shapes depending on the type of tomato. It will look beautiful and draw attention to the taste of each tomato type.
2 pounds of assorted tomatoes
1 ripe avocado
Sea salt
Green onions for garnish
Best quality olive oil
(Cherries cut in half, wedges for heirloom, and slices for medium sized tomatoes). Slice the avocado in a fan and place around the plate, 3 slices per grouping. Sprinkle on the green onions and add a hefty pinch of salt and a good glug of olive oil.
