Frank Falcinelli loves to say that this salad "makes gazpacho in your mouth." It's funny, because there are no avocados in gazpacho, but true because the experience of eating it -- it's all lush and creamy with superfresh tomato flavor -- is gazpacho-like. The sting and the acid from the raw onion keep it from going flabby.
Serves 4
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
1. 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.
2. 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.
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