Every year I try to grow a few veggies in my yard even if I’m almost to busy to tend to them. And tomatoes are my absolute favorite – in part because they pretty much take no effort! This salad is my stand-by for evenings when I need to boost my meal’s veggie content and a heap of greens just isn’t sounding quite right. Give it a try!
2 large, ripe tomatoes or about 1 pint cherry tomatoes
1 medium, ripe avocado
1 small cucumber (with our without skin; the crunchier the better)
1 small red onion
A few basil leaves
Olive oil, Balsamic vinegar, Salt, Pepper
This recipe pretty much makes itself. Just cut up the tomatoes, avocado and cucumber into medium-sized chunks, something you wouldn’t mind biting into, add a few thin slivers of red onion to taste, and shred (or chiffonade if you’re fancy) some fresh basil over top. Then drizzle on some good quality olive oil, balsamic vinegar and finish with salt and pepper to taste. Stir well and refrigerate for about 15-20 minutes before serving. I think the bit of time marinating really helps the flavors of this salad. Enjoy!