I love using heirloom tomatoes in summer dishes. They are beautiful, colorful and so flavorful. They come in a variety of colors, like orange, red, purple and green. Heirloom tomatoes pair beautifully with creamy avocados, sweet basil and a dash of balsamic in this Heirloom Tomato Avocado Salad. Did I mention this is vegan and relatively low carb? #winning. I love to serve this as a small-plate appetizer. Plating on small individual plates brings creativity and beauty to the dish. You can take your time to carefully stack the ingredients. It’s a win-win!
Heirloom Tomatoes
Most heirloom tomatoes lack the genetic mutation that give commercial tomatoes a consistent red color. As a result, heirlooms are generally sweeter (and prettier) than other tomatoes. The day I made my salad, I had a Omar’s Lebanese (red), Black Krim (the purple-ish one) and a Goldie (yellow) varieties. I love the tucked look of the Omar’s Lebanese.
The Execution
Start by thinly slicing the heirloom tomatoes with a very sharp, serrated knife. Set the slices on a paper towel to soak up excess moisture. Next, finely julienne a handful of basil leaves. Grab some small plates for serving. Place two slices of tomato on each plate. Then, slice an avocado. Arrange a few slices of avocado on top of the sliced tomatoes. Finally, top with julienne basil. Don’t forget a tiny pinch of salt and a dash of pepper. Serve with a side of balsamic vinegar, and voila! You have a gorgeous, colorful and healthy vegan salad!
Heirloom Tomato Avocado Salad Small Plate
This gorgeous, vegan Heirloom Tomato Avocado Salad is great as a light summer bite. Serve on a small plate with a dash of balsamic for the perfect appetizer.
Ingredients
- 3 whole heirloom tomatoes
- 1 whole avocado
- 1/4 oz basil leaves fresh
- salt and pepepr to taste
- balsamic vineger to taste
Instructions
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Slice heirloom tomatoes with a sharp serrated knife. Set the slices on a paper towel to soak up extra water.
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Meanwhile, julienne the basil and set aside.
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Next, cut the avocado in half. Remove and discard the pit. Slice the avocado into thin slices.
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Divide the tomato slices between six small plates. Top each of the plated tomatoes with a few avocado slices.
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Finally, sprinkle each plate with a pinch of salt and pepper, and some julienne basil.
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Serve with a side of balsamic vinegar on the table. Alternatively, you could top each plate with a small drizzle of balsamic.
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Serve immediately and enjoy!
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