Friday, August 24, 2012

Tomato Avocado Feta Salad

My excessive eating and fine wine drinking didn't stop when I got back from California. Why you ask? The sister-in-law came back a few days after us. She only got to stay for a few days before heading back to California and then to Texas. Then she finally gets to come home forever and ever or at least until she goes off to grad school. Probably somewhere cool like Harvard or Oxford. Smarty pants.

This salad was the perfect healthy cleansing meal I needed after over indulging for more consecutive days than I'm willing to admit. I exercised, a few times, in there. That counted for something. Anyways, my dad and my mom gave this rave reviews. They took part in the overindulging binge as well and thought it was only fair they had a bowl of this too.

I tested out two different dressings for this on my dad. One made with bacon fat and balsamic vinegar, a little BLT inspiration situation. Bacon grease and everything else associated with bacon, usually makes everything better. Surprisingly not the case here and not just because this was supposed to be a healthy meal.

The vinaigrette listed below, made for a much brighter salad. Made the tomatoes a little more sweet and paired with the avocado better. It was just all around better. The tomatoes became the star, which is the point. Save the bacon for your next BLT or don't. Sprinkling bacon pieces over the top of the salad was a nice option, giving it a bit more richness without having a greasy heavy bacon vinaigrette.

The best part of this salad has to be that you can make it as big or as little as you want. Make it fit your needs. Love avocado? Use two instead of one. Love feta? Use more of it. Crumble it instead of cube it, getting little bits in every bite. You get the idea. Its a awesome summer salad perfect for showing off summers tomatoes.


Serves 2-4

1 medium shallot, minced
1 garlic clove, minced

2 tablespoons white wine vinegar
1 1/2 tablespoons dijon mustard
1 1/2 tablespoons honey
1/2 cup plus 1 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste
3 large heirloom tomatoes, cubed
1 avocado, cubed
4 ounces feta cheese, cubed
2 slices bacon, cut 1/4-inch pieces, cooked crispy (optional)

  1. For vinaigrette: combine all the ingredients for the in a bowl, whisking until the mixture emulsifies.
  2. In a large bowl, combine the tomatoes, avocado and feta. Pour some vinaigrette over the salad, gently tossing. Serve, dressing with more vinaigrette to taste.

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