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. Once I bite into the juicy, warm nectar that has become a home-grown cherry tomato, my answer to the question, “Is tending my home garden worth it?” is without hesitation, a “hell yes.” At this time of year, I find it easy to veer toward 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.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Avocado, Onion and Tomato Salad
- 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 teaspoon champagne vinegar
- 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.