Walking through our local farmers market last Saturday in the West Village I came across an incredibly colorful table of heirloom tomatoes that I absolutely could not resist. Their wonderful colors and odd shapes immediately draws me. This salad is simple (I thought almost not worth blogging about) but after tasting, I had to share! You can use any juicy, ripe tomatoes but during this high season, if you can get your hands on the heirloom variety, I highly recommend. I added avocado because I had a perfectly ripe one at home, but the simpler the better so feel free to omit. Also, I still have some really sweet good-quality balsamic on hand (from our honeymoon in Italy) but if you don’t have one I recommend creating a balsamic reduction by heating on low heat for an hour or so, until it reduces by three-fourths and becomes a thick sweet syrup.
1 avocado, pitted and diced
good sweet balsamic vinegar, for drizzle
extra virgin olive oil, for drizzle
sea salt, to taste
freshly ground black pepper, to taste
fresh basil leaves, chopped
In a small bowl, combine the tomatoes and avocado chunks, drizzle some olive oil and a pinch of salt and gently combine. Plate half on each plate. Drizzle balsamic vinegar and grind fresh black pepper and top with fresh basil. Serve immediately. Enjoy!