Ingredients
- 2 large ripe tomatoes
- 1 small (or 1/2 medium) red onion, thinly sliced
- Fine sea salt
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons red wine vinegar
- 2 Hass avocados
- Freshly ground black pepper
Step by step
- Core the tomatoes and slice into wedges. Combine with the sliced onion, a large pinch of salt, and the olive oil and vinegar in a large bowl. Gently toss, and divide among four serving plates.
- Halve, pit, peel, and slice the avocados and divide among the four plates. Sprinkle the avocado with a small pinch of salt and drizzle each plate with a little olive oil. Finish with a few grinds of black pepper just before the salad goes to the table.