Thursday, July 23, 2009
Cherry Tomato & Avocado Salad
Slumber party! Sister was a guest at the Craigie Circle Bed & Breakfast last night which, of course, involved three things - yummy food, trashy TV, and lots of wine! The Davis Square Farmers' Market was amazing yesterday and I came home with a truckload of goodies - purple cabbage, cherry and heirloom tomatoes, squash, blueberries, dill and cilantro, cucumbers, and string beans! I used the cucumbers and string beans in a pickling project (more on that later); the cherry and heirloom tomatoes went into this salad. It was as delicious as it is simple! You can count the ingredients on one hand (unless you've been maimed in a freak accident).
I buy a pint of cherry tomatoes every time I go to the farmers' market - something about those little turquoise containers - and it's fun to think of new ways to use them. The pint I bought on Monday went into my pasta with Cherry Tomatoes, Basil and Sundried Tomato & Artichoke Pesto.
1 pint assorted cherry and/or heirloom tomatoes
Drizzle of extra virgin olive oil
Salt & pepper
1. Cut the cherry tomatoes in half or into quarters and the heirlooms into wedges.
2. Dice the avocado.
3. Toss everything together with a drizzle of good olive oil, salt, and pepper.