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Tomato, Avocado, and Cilantro Salad

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    This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
    Mad Hungry, September 2010
    • Yield Serves 6
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    Ingredients

    • 6 small tomatoes, cored and cut in eighths
    • 1 small white onion, thinly sliced
    • coarse salt
    • freshly ground black pepper
    • 1 1/2 tablespoons extra-virgin olive oil
    • 2 teaspoons mild vinegar, such as champagne vinegar or white wine vinegar
    • 2 ripe avocados, peeled, pitted, and sliced lengthwise
    • 3/4 cup fresh basil or cilantro leaves

    Directions

    1. In a small bowl, gently toss the tomatoes and onion with salt, pepper, olive oil, and the vinegar. Lift the vegetables out and spread on a serving platter. Lay the avocado slices on top and pour the tomato-vinegar juices onto the avocados. Scatter with fresh basil or cilantro leaves.

    Recipe Reviews

    Reviews (1)

    • zahira40
      15 Aug, 2012

      avocado tomato salad

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