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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Simple Olive Oil Tomato Salad

  • 7 medium red ripe tomatoes, cut into thick slices
  • 12 orange cherry tomatoes sliced
  • 2 ears sweet corn
  • 1 small sweet onion, diced
  • 4 garlic cloves, pressed through a garlic press
  • 1 avocado, halved, pitted and cut into thin wedges
  • 1/2 cup loosely packed fresh basil leaves
  • Sea or kosher salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil to taste
  • Dash of aged balsamic vinegar


On a large serving platter, arrange the thick sliced tomatos. Scatter cherry tomatoes slices over them. Cut the corn kernels from the uncooked cobs. You can do this by standing each ear on its wide end. Use a serrated knife to saw down the length of the ear. Scatter the kernels, diced sweet onion, minced or pressed garlic, avocado slices, and basil over the tomatoes. If the basil leaves are large, tear them into smaller pieces. Season to taste with salt and pepper, then finish with a drizzle of extra virgin olive oil from an olive oil cruet. A dash of aged balsamic vinegar is optional.

6 to 8 servings.

tomato salad recipe, oil and vinegar salad recipe

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