The Recipe:

Frame Up This Tomato Avocado Salad by Framed Cooks


By:  Ari  Bendersky  Abe's Market Contributor  July 12th, 2013

One of the best things about summer is all the fresh vegetables and herbs available right at our finger tips (especially when you grab them from your nearby farmers market). There's no need to get weighted down by heavy ingredients. That's why we love this light and refreshing Tomato Avocado Salad by Framed Cooks, a self-taught cook and photographer who combines her two passions to deliver wonderful recipes to her readers. And she's a Foodily tastemaker recognized for her fast-prep recipes that often can be made in less than 30 minutes.

Framed Cooks Tomato Avocado Salad

Makes 2 (large) or 4 (small) servings
Ingredients:

  • 1 T red wine vinegar
  • 3 T olive oil
  • Salt and pepper
  • I shallot, sliced
  • 2 avocados, peeled, pitted and cut into chunks
  • 1 pint cherry tomatoes, cut in halves and quarters
  • 3/4 cup crumbled feta cheese, plus extra for garnish
  • Sliced fresh basil

Instructions:

  1. Make dressing by putting vinegar and oil in a jar and shaking vigorously. Season to taste with salt and pepper.
  2. Place shallot, avocado, tomato and half of the feta in a bowl. Pour dressing over and mix gently with clean hands. Taste and add more salt and pepper as needed.
  3. Divide among plates and garnish with the rest of the crumbled feta and sliced basil. Serve at once.


 

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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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