Tomato, Onion, Avocado Salad
In spite of the oddly cool weather here in Sacramento, my tomatoes are growing swell. And there is nothing better to do with fresh homegrown tomatoes on a summer day than have them in a cool, colorful salad.
While most summer tomato salads rely on basil, this one uses fresh parsley and dried oregano, along with onions and avocados.
The salad comes from my friend Michelle (we’ve known each other since age 13) and is one her favorite salads to bring to summer potlucks and family gatherings. Michelle comes from a large extended Italian American family that truly loves food. This salad is based on a traditional Italian tomato salad, but with avocados taking the place of mozzarella.
If you are making to bring to a potluck, slice the onions ahead, but plan on cutting and assembling on site, right before serving. Do not refrigerate the tomatoes or you will destroy their flavor and make their texture mealy.
- 3-4 fresh large tomatoes, sliced
- Kosher salt
- 1/2 red onion, sliced
- 2 avocados, peeled and cut into bite-sized chunks
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- 2 teaspoons crumbled dried oregano, or 2 Tbsp chopped fresh oregano
- Red wine vinegar (a good, strong red wine vinegar)
- Extra virgin olive oil (the best quality)
- Freshly ground black pepper
Place a layer of sliced tomatoes on a large serving platter. Sprinkle with salt. Arrange the slivers of red onions and the chunks of avocado over the tomatoes.
Sprinkle with parsley, garlic, and oregano.
Drizzle red wine vinegar and olive oil over the platter. Sprinkle with a little more salt and freshly ground black pepper.
Serve immediately. Do not refrigerate.