After an amazingly late summer start thanks to one of the rainiest springs we’ve had in a long time, my harvest is finally coming on. So being the responsible gardener that I am, I’m now surfing the web for new ways to use the bounty I’ve spent hundreds of dollars watering, fertilizing and now plucking from their green, lush vines.

Avocado Tomato Salad | foodiecrush.com

Is it all worth it?

Once I bite into the juicy, warm nectar that has become a home-grown cherry tomato, my response without hesitation is “hell yes.”

At this time of year I find it easy to veer toward the tomato recipes that are more caprese-style, studded with basil and balsamic vinegar. But today I’m going off the grid and putting my balsamic in the back seat.

Inspired by an avocado and onion salad my husband and I came to crave from a favorite Cuban restaurant (and that I always asked for tomatoes to be added to), I’ve embellished their inspiration and made it my own with creamy avocados, onion, homegrown tomatoes and lick-loving licoricey-tarragon—just ’cause I’m an herb-loving kind of girl. Sometimes the salad gets more tomatoes, sometimes more avocado, just depends on what I have on hand. Today, it’s pretty lycopene loaded thanks to my heirloom cherry ‘mater harvest.

Avocado-Tomato-Salad-foodiecrush.com

Avocado, Onion and Tomato Salad
 
Ingredients
  • 1 large tomato, sliced in thick slices
  • ½ avocado, sliced
  • 2 slices red onion, I prefer mine nearly shaved
  • 6 cherry tomatoes, halved
  • sprig of fresh tarragon
  • 1 T fruity olive oil, the best you can afford
  • ½ tsp champagne vinegar
Instructions
  1. Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with the olive oil and vinegar. Add kosher or sea salt and some pepper to taste. The olive oil is really the key and main flavor so add more to taste and make sure its good and fruity to complement the freshness of the other ingredients.
Nutrition Information
Serving size: serves 1

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