While on a trip to visit friends in St. Louis my wife and I offered to cook dinner. While I took care of the main course, Katherine invented this dish, recalling an heirloom tomato salad she’d had years before at Paris Las Vegas. It works well as an appetizer or as a side with dinner.
Katherine’s Tomato Salad
- 1 cup red onion diced fine
- 1 red bell pepper diced small
- 5 basil leaves chopped
- 2 cups cherry tomatoes diced small
- 1 lime
- 2 avocados
- balsamic and olive oil to taste
Mix red bell peppers and onion in a bowl. Add olive oil and balsamic to taste. Mix avocado with juice of 1/2 lime and salt and pepper in a separate bowl. Mix tomatoes with balsamic, remaining lime juice and basil. Layer a quarter of the pepper, then a quarter of the avocado and tomato mixtures in ramekin, smoothing out avocado mix. Press down on top layer of tomatoes to pack, before turning ramekin out on individual appetizer plates. This should fill four ramekins.