So, you might remember me raving about a particular salad I enjoyed at Seasons 52 last week: the tomato avocado salad. Oh boy, was it amazing. Here’s a refresher on what my plate looked like:
Arugula, tomatoes, avocado, and balsamic…with grilled bread. Be still, my heart. It was amazing. And, with relatively simple ingredients, I thought I might be able to recreate it at home. So, I tried it this week and had some pretty great success!
Looks pretty similar, wouldn’t you say? And I promise you can make it yourself with ease as well. It only takes a moment to put it together, so it is great for a night when you don’t have a lot of time…or if you are in need of a salad course for a dinner party but don’t want to spend hours cutting and chopping!
Tomato Avocado Salad
***Inspired by Seasons 52***
Ingredients:
2 ripe vine tomatoes (or about 20 cherry tomatoes, quartered)
1 Haas avocado, cubed
1 teaspoon red wine vinegar
1 bag/box fresh arugula
Cracked pepper
Balsamic glaze, to drizzle (I use Gis Russa, which can be found in your grocery store with the vinegar)
Crusty bread (to serve on the side)
Instructions:
1. Slice tomatoes and avocado into small chunks. Place in a bowl: add 1 teaspoon of red wine vinegar and a few cracks of pepper. Stir gently and set aside.
2. Place fresh arugula on plates/bowls. Distribute the tomato/avocado mixture evenly on top.
3. Drizzle a generous amount of balsamic glaze across the salad: enough to lightly cover the salad but not to drown it.
4. Serve with slices of warm, crusty baguette. Or (if you have a grill) place the slices on the grill: the grill marks on the bread add an extra bit of flavor which is tasty!
This recipe would be enough to serve 4 for a salad course, or 2 if served as a main course. Justin and I split this recipe between the two of us along with grilled chicken we marinated in balsamic vinegarette: yum!
Are there certain dishes you like to bring out for the spring/summer months? What are they?
I put avocado in almost every salad I make. It’s SO good! This salad looks delicious, too.
Avocado is pretty much one of my favorite foods in the entire world: I try to find any and all excuses to use it!
I wish I liked avocados or raw tomatoes, cause this looks delish! I’ll have to make it for the hubs sometime though, cause this would be heaven on earth for him!
Sounds lovely! This is sort of the basic salad around my house. In spring/summer I almost always use a tomato and avocado when I have it, and then add on whatever else I feel like from there!
This sounds so delish! I’m always looking for excuses to use this 18 year aged balsamic I’ve had for a while.
Is balsamic glaze the same as balsamic vinegar?
Not exactly! The glaze is much thicker than a young balsamic; it has a syrup-like thickness. However, if you aren’t able to find the glaze, a light sprinkling of regular balsamic vinegar would work as well!