Food + Drink Salad

Recipe: Tomato Avocado Salad

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***


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)


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?


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