I am an avocado lover and would slather them on morning bagels if better manners did not restrain me. This little salad, in addition to being incredibly quick and simple to prepare, also brings new qualities to the experience. The tomatoes burst in your mouth after offering the resistance of their outer skin, and their juices mix with the creamy bites of ripe and velvety avocado. The bits of onions cut extra fine so as not to disturb the structure of the dish add a little pungency in every spoonful as do the chives. This is bound by my favorite dressing of all times, borrowed from the great Thomas Keller, and brings the perfect level of acidity, taste and sweetness.
I love this dish and make it at least once a week, with extra to take to the office for lunch. It is, however, mandatory to use small tomatoes, cherry, strawberries, grape... all those other names that have been given to the miniature varieties. The larger tomatoes would not have the flavor to stand up to the avocadoes. I used the mixed heirloom varieties that are sold in small one-pound containers. To me, these are the only ones that vaguely remind me of the Marmande variety in Provence.
Avocado and Heirloom Tomato Salad
- 3 ripe avocados
- 1 lb miniature heirloom tomatoes or grape tomatoes
- 1 small onion, finely chopped
- 1 small bunch chives, finely chopped
- ¼ cup Dijon mustard
- ½ cup Red Wine Vinegar
- 1 cup olive oil
- Make the dressing by mixing all the ingredients until smooth. Taste to add one or more of the components until well balanced.
- Slice the tomatoes in half and place in a salad bowl. Chop the flesh of the avocados and add to the bowl. Immediately, pour necessary amount of dressing to coat, but do not overdress.
- Add chopped onion and chives and toss delicately to mix.
- Serve chilled.