Ingredients:

  • 2 cups Mixed Heirloom Cherry Tomatoes, halved or quartered
  • 1 large English Cucumber, peeled (optional) and diced into 1/2-inch cubes
  • 1/2 medium Red Onion, very thinly sliced or finely diced
  • 2 medium, ripe Avocados, diced into 3/4-inch cubes
  • 1/4 cup Fresh Flat-Leaf Parsley, roughly chopped
  • 2 Tbsp Fresh Dill, finely chopped (optional)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 medium clove Garlic, minced very finely
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Pinch of Red Pepper Flakes

Instructions:

  1. Prep the Hard Ingredients: Halve or quarter the cherry tomatoes. Dice the cucumber and red onion to your preferred size (aim for uniform pieces).
  2. Mellow the Onion (Optional): If you find raw red onion too strong, place the diced onion in a small bowl and cover it with cold water for 5-10 minutes. Drain thoroughly afterward.
  3. Combine Salad Base: In a large mixing bowl, gently combine the prepared tomatoes, cucumber, onion, parsley, and dill. Set aside while you prepare the dressing.
  4. Combine the Aromatics: In a small bowl or jar, whisk together the lemon juice, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes.
  5. Emulsify: While continuously whisking (or shaking the jar vigorously), slowly drizzle in the Extra Virgin Olive Oil until the dressing thickens slightly and looks homogenous. Taste and adjust seasoning.
  6. Handle the Avocado: Just before serving, dice the avocados. Toss them very gently with a tablespoon of lemon juice in a separate small bowl to help prevent browning.
  7. Dress the Salad: Pour roughly 2/3 of the vinaigrette over the cucumber and tomato mixture. Toss gently to coat everything evenly.
  8. Final Combine: Carefully fold in the diced avocado, using a large rubber spatula or spoon. Minimize stirring at this stage to keep the avocado pieces intact.
  9. Serve Immediately: Transfer the salad to a serving dish, drizzle with any remaining dressing if needed, and serve straight away while the textures are crisp.