Tomato, Avocado, and Cilantro Salad

Name: Tomato, Avocado, and Cilantro Salad
Yield: 6 servings
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

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).

Source: Mad Hungry, September 2010

Servings

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.