Tomato and Hass Avocado Salad

7 Jul

This past Tuesday, I coordinated and attended a cooking segment at FOX 59 for one of my clients, Seasons 52. The head chef of the recently opened Indianapolis location did yet another in-studio cooking segment where he talked about the new summer menu items (menu changes weekly & four times a year) while preparing a delicious salad for FOX 59 viewers. I knew immediately after my first bite that I had to try and make it myself, and… I did- successfully! I would also recommend adding some citrus juice to preserve any leftovers and then enjoying them the next day on a bagel with cream cheese or as a sandwich with slices of the ciabatta bread.

Ingredients for Salad:

2 ripe tomatoes, cut in 1” chunks
2 avocados, peeled and cut in 1” chunks
¼ cup cilantro, chopped
2 ounces sherry vinegar
2 ounces extra virgin olive oil
½ teaspoon sea salt
Pinch of black ground pepper

For Plating:

4 thick sliced pieces of grilled ciabatta bread
2 cups arugula (wild organic)
Balsamic vinegar (aged) to taste

1. Place avocado and tomato chunks in a large bowl; combine all other salad ingredients and toss well, carefully combining all ingredients.  Allow salad to rest one hour at room temperature.

2. Season ciabatta bread with extra virgin olive oil and toast until golden brown, cut in thick slices and place on plate.

3. Add 2 cups organic arugula (or as much as desired) to marinating salad and toss well to coat leaves.

4. Spoon salad over the ciabatta bread slices, add a little of the juice on top.

5. Drizzle with aged balsamic vinegar and serve.

** While this may seem like a shameless plug for my client, I really wanted to share this with everyone because it is one of those restaurant recipes that is so easy to make at home. Now, of course, mine didn’t taste exactly like it does at the resturant, but close enough. Enjoy.


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