For a really long time, I always thought salads consisted of some sort of leafy vegetables. I recently discovered that it can be whatever vegetable your heart desires. This is why I’m posting more salad recipes than before. I love tomatoes. I can eat them in just about anything. I came across this recipe and thought tomatoes and avocados sound like a really tasty combination for a salad.
Chris and I were planning to entertain an old friend of mine and her husband last night for dinner. It was canceled at the last minute due to a family illness emergency. This was the salad I was going to serve. I made it regardless since I had the ingredients. We enjoyed it ourselves. It was quite the tasty dish not to mention a gorgeous one! Have a lovely Sunday!
- 2 tomatoes, sliced
- 2 avocados, cubed
- juice of 1/2 lemon
- 6-8 kalamata olives, sliced (I used fresh from the deli counter)
- 5 fresh basil leaves, chiffonade
- 1 tablespoon of extra virgin olive oil
- crumbled feta cheese to sprinkle on top
- freshly cracked pepper
Arrange tomato slices on a large serving plate. In a medium bowl, toss avocados and lemon juice together. Once combined, place them on top of the tomato slices. Then add sliced olives and basil. Drizzle extra virgin olive oil on top. Sprinkle crumbled feta cheese on top and then season it with cracked pepper. Feel free to sprinkle a bit of salt on top if you desire. I find this salad is perfectly fine without additional salt as the olives give it plenty.