Heirloom Tomato & Avocado Recipe

Chill and ready tools

Place a serving platter or salad bowl on the counter. If desired, chill plates briefly in the refrigerator for 10 minutes before plating to keep tomatoes cool.

Wash heirloom tomatoes and salad greens under cool running water. Pat dry with paper towels or a clean kitchen towel.

Make vinaigrette

In a small bowl or jar, combine 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon fresh lemon juice, 1 tablespoon finely minced shallot, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake to combine.

While whisking vigorously, slowly drizzle in 1/4 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add up to 1/4 teaspoon more salt or a few drops of vinegar if you prefer more brightness.

Slice tomatoes

Trim the stem ends from the heirloom tomatoes. Depending on size, slice each tomato into 1/2-inch thick wedges or 1/4-inch rounds for smaller varieties. Aim for uniform pieces so they plate attractively.

Prepare avocado

Cut each avocado in half lengthwise, remove the pit, and score the flesh in a crosshatch or lengthwise, then scoop out the pieces with a spoon or gently slice into 1/2-inch pieces while still in the skin and scoop out to maintain shape. Toss avocado pieces immediately with a light squeeze of lemon juice (about 1/2 teaspoon total) to slow browning.

Slice onion

Thinly slice 1/2 small red onion into very thin half-moons. If raw onion is too sharp, soak the slices in a small bowl of cold water for 5 minutes, then drain and pat dry to mellow the flavor.

Toss greens (optional)

If using salad greens, place 4 cups on the serving platter or in a bowl and lightly dress with 1–2 tablespoons of the prepared vinaigrette (reserve the rest for the tomatoes and final seasoning). Toss gently to coat.

Arrange

Arrange tomato slices or wedges over the greens (or directly on the platter if not using greens). Nestle avocado pieces between the tomato slices and scatter the thinly sliced red onion and basil leaves across the top.

Dress and finish

Drizzle the remaining Dijon vinaigrette evenly over the assembled salad — about 2 tablespoons, or to taste. Sprinkle 1 teaspoon flaky sea salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper over the top. Serve immediately so the avocado stays fresh.