I love tomato season.
Currently, tomatoes are so juicy and sweet and full of flavor, they don't need any other adornments to make them divinely delicious.
I love it!
The other day at the grocery store, I saw some mini heirloom tomatoes and knew I had to make something with them.
Enter the avocado.
I cut up a small, ripe avocado.
Halved and quartered some mini heirloom tomatoes.
Mixed everything together...
And promptly shoveled spoonfuls into my mouth.
It looked so good, I couldn't help myself.
The juices from the tomatoes were sweet and citrusy, acting like a dressing all by themselves.
If the plain rendition doesn't appeal to you, sprinkle on some salt and pepper, toss, and inhale.
And it was good.
If you're feeling adventurous, instead of salt and pepper, pour a little bit of good soy sauce onto the tomatoes and avocados, and revel in the complex flavors. My grandmother loves avocado with soy sauce so that's where I got my inspiration from.
And there you go! Three different ways to make an easy salad for a quick snack or as an appetizer.
I feel a little silly putting a recipe down here but if you want to know the quantities, this is what I used:
Avocado Tomato Salad 3-Ways
Makes 2 servings
- 1 pint mini heirloom tomatoes or cherry tomatoes
- 1 small avocado
- salt and pepper, to taste
- 2 teaspoons soy sauce or more, to taste
- Quarter or halve the tomatoes. Reserve the juices, if any.
- Peel and cube the avocado.
- Mix tomatoes, avocado, and juices.
- Option A: Serve plain.
- Option B: Sprinkle salt and pepper, to taste, on tomatoes and avocados.
- Option C: Instead of salt and pepper, pour soy sauce onto tomatoes and avocados. Lightly toss. Add more soy sauce if desired.