This summery salad is so easy and delicious (and cheap!). It can be eaten as a side, but we ate it as our main dish one warm summer evening. It's the kind of dish you make when you can't bear the thought of heating up your kitchen with the stove or oven.
Every summer I go crazy for heirloom tomatoes. Their colors, their sweeter flavor... I could eat them plain. My husband doesn't love tomatoes, but he can handle heirloom. Paired with sweet nectarine and perfectly ripe avocado, the heirlooms bring this dish together. These fruits and veggies were meant to be together, splashed with balsamic and topped with microgreens.
Heirloom Tomato, Nectarine, and Avocado Salad
serves two as a side
- One heirloom tomato
- One nectarine
- One avocado
- Half of a shallot
- Salt and Pepper
- Balsamic vinegar
Slice the tomato, nectarine, avocado, and shallot. If the tomato and nectarine are extra juicy, lay them on a paper towel to absorb some of the moisture. Season the tomato and avocado slices with salt and pepper. Arrange on a plate, splash with balsamic vinegar, and top with microgreens.
pickle the shallots for a tart, less oniony flavor
for crunch, add pistachios