Enjoy This Recipe Courtesy of Chef Les Kincaid
Creole Tomato Salad
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon minced garlic
2 tablespoons chopped fresh mild herbs (parsley, basil, chervil, tarragon, etc.)
Kosher salt and fresh black pepper
1/2 pound assorted Heirloom Tomatoes
2 Creole Tomatoes
1 large Vidalia onion, peeled
2 Haas avocados
6 1-ounce slices of Fresh Mozzarella cheese
1 dozen baguette croutons, about 1-inch thick
In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, quarter the Heirloom tomatoes. Slice the Creole tomato into 1/2-inch slices. Cut the Vidalia onion into thin slices or rings. Peel and remove the pit of the avocados. Slice the avocados into 1-inch slices. Season all the vegetables (both sides) with salt and fresh black pepper.
Arrange all the vegetables on a large platter along with the cheese. Drizzle the dressing over the entire platter. Serve the salad with the croutons.
Yield: 6 servings