Heirloom Tomato Salad

I bet the avocado brings the creamy.

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
  • salt/pepper
  • 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.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Recipes and tagged , , , . Bookmark the permalink.

2 Responses to Heirloom Tomato Salad

  1. Thank you for the link Greg,that is an amazing combination of flavors .. I look forward to giving Katherine’s version a try

  2. Pam says:

    Trying this recipe tonight. We have family visiting and hubby is a fussy meat & potatoes kind of guy so I wait until we have company to try new recipes. This looks so delicious, can’t wait to taste it.

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