A very light and easy side salad on a hot summer day is a simple tomato and avocado salad. The basil leaves not only gives this dish a real authentic Italian taste, but there is nothing like the aroma of fresh basil either picked from your herb garden or just purchased at a local organic shop in Gainesville.
Although this recipe was originally made with BR Cohen brand of extra-virgin olive oil and balsamic vinegar any brand will work fine in this recipe. It is recommended that the olive oil be light and not thick textured or strong tasting. Balsamic vinegar should be used for the flavor. Red wine vinegar and white wine vinegar do not have the texture balsamic vinegar does and there is a distinct sweetness that compliments the taste of the basil and tomatoes quite well.
This recipe can be served as a side dish to any beef, chicken or fish dish. For this recipe, the salad was served as a side for filet mignon that was cooked on the grill.
Tomato and avocado salad:
Prep Time: 15 Min
Ready In: 15 Min
1/4 cup extra-virgin olive oil (BR Cohen brand is used in this recipe)
1/2 cup balsamic vinegar (BR Cohen brand is used in this recipe)
Freshly ground black pepper (about a couple of teaspoons)
Freshly chopped basil leaves
2 avocados – peeled, pitted and sliced (1/2 per serving)
4 small tomatoes, each cut into wedges
Red onion (sliced thin) 4 slices for garnish (optional)
1. In a small bowl, whisk together the olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately on a side salad plate (not bowl) or individual small plates are fine. Drizzle lightly with the dressing, top with optional red onion slices (optional) and basil and serve immediately.
Winery and Olive Oil company: