Monday, July 26, 2010
3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
1/2 tablespoon chopped basil
1/2 tbsp. chopped cilantro
1/2 tbsp. chives
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
sea salt and freshly ground black pepper to taste
In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. Toss gently.
In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Keep chilled until ready to serve.