Fresh Sliced Tomato and Avocado Salad with Gorgonzola Cheese, Balsamic Vinegar, and Olive Oil
This simple yet delicious recipe combines fresh, simple ingredients with some of the most delicious and rich ingredients that can be found. This yields four to six servings.
Take a head of crisp Boston lettuce, or crisp leaf lettuce. Clean the head, core, and dry and separate into individual leaves. Nest, take two large, firm and ripe tomatoes; core them and slice them into thin wedges or slices. You will also need to firm, ripe avocados. Peel the fruit and remove the seeds. Slice them thinly and sprinkle the avocado with lemon juice to prevent the avocado from discoloring.
Other ingredients needed will include: extra virgin olive oil and balsamic vinegar (as desired); salt and freshly ground black pepper for seasoning; crumbled Gorgonzola or Roquefort or Stilton or blue cheese – whichever is desired – at room temperature; and about one to two tablespoons chopped parsley or Italian parsley.
Arrange the lettuce leaves on a serving platter. Arrange the tomatoes and avocado on top of the lettuce leaves and sprinkle them with salt and pepper to taste. Take your olive oil and balsamic vinegar and drizzle the desired amount over the vegetables and fruit. Be careful, though, not put too much of the oil and vinegar as it will make the tomatoes and avocadoes soggy. Top it all off with the crumbled cheese and a garnishing of fresh or Italian parsley. You can now serve your salad and enjoy it immediately.
There are several variations that can be made with this recipe as well. You can add a small Vidalia onion, thinly sliced and separated into rings. Any other sweet variety onion will do as well too. You may also add green onions and ripe or black olives over your appetizer.
oil and vinegar, tomato salad, balsamic salad