I love tomatoes and they are at their best in August. Tomatoes, of all kinds, are the one constant thing in my basket at the farmers’ market every weekend.
You don’t need much to dress tomatoes up when they are in season, but I’ll have to admit that they are pretty seductive drowning in avocados. I have always loved the combination of fresh, ripe, sweet tomatoes and creamy avocado; they match perfectly and are extremely filling together. Every tomato salad deserves a red onion, but this one incorporates a single, hot green pepper (a trick I learned from my mom. She makes the world’s best tomato salad) that brings enough of a kick to make this combination even more exciting!
This is one of the most interesting vinaigrettes I make. I love its bright green lime colour. As good as it pairs with tomatoes, it works well in an all leafy green salad. I have also used it to dress mostly vegetable sandwiches.
Serves 4 (as a side)
|Tomatoes, large, ripe, cut into large pieces||4|
|Onion, red, sliced||1/4|
|Green hot pepper, sliced||1|
|Lime, juice, freshly squeezed||2 tbsp|
|Olive Oil||¼ cup|
|Black Pepper||1/8 tsp|
|Garlic, clove, grated||1|
|Basil, dried||1/8 tsp|
|Basil, fresh||1 tbsp|
1. Using a hand held blender, in a small bowl, thoroughly combine all vinaigrette ingredients.
2. In a medium bowl, combine the tomatoes, red onion, and hot green pepper.
3. Dress the salad with the avocado vinaigrette. This is one salad for which I don’t recommend going light on the dressing. It should be ostentatiously coated. Nonetheless, you will have vinaigrette left over.
4. Taste and season accordingly with salt and black pepper.