Salads are one of our favorite summer meals. Fresh, lite, crunchy ingredients packed with the flavors of the season.
Mediterranean Heirloom Tomato Avocado Salad with Rosé Balsamic Oregano Vinaigrette
Yields 2 Servings
- 1/4 cup olive oil
- 1 tsp salt
- 4 tbsp Oliver Rosé Balsamic Vinegar (Williams Sonoma)
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp freshly chopped oregano
- 2 tbsp freshly chopped parsley
- 1 15 oz can garbanzo beans drained and rinsed
- 1/4 cup sliced Mediterranean olive mix packed in oil
- 1 avocado – small dice
- 1 1/2 cups small dice English cucumber
- 2 tbsp minced red onion
- 4 oz. feta in brine (cubed)
- 1 large heirloom tomato
In a small mixing bowl combine olive oil, salt, lemon juice, lemon zest, rosé balsamic vinegar, chopped oregano, and chopped parsley. Whisk for 30 seconds and set aside. Slice heirloom tomato and arrange on serving dish. Sprinkle with salt and pepper. In medium mixing bowl combine cucumbers, feta cubes, olives, garbanzo beans, and red onion. Pour dressing over the chopped vegetables and fold with rubber spatula. Refrigerate for 20 minutes, then remove and add the diced avocado. Fold to coat avocado with dressing and spoon mixture over sliced heirloom tomatoes. Garnish with chopped parsley. Enjoy!
