3 medium tomatoes, washed, each cut into 8 wedges
2 ripe avocados, skin removed, pitted, cut into 1” pieces
¼ cup fresh cilantro, washed, chopped
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon ground black pepper
1 packed pint arugula
Drizzle balsamic glaze
1 loaf ciabatta bread, cut into 1” slices
Extra virgin olive oil for brushing
Kosher salt to taste
Ground black pepper to taste
· Combine tomatoes, avocado, cilantro, red wine vinegar, olive oil, salt and pepper in a bowl. Gently mix well.
· Brush both sides of ciabatta slices with olive oil and season with salt and pepper. Sear in hot frying pan or grill until golden brown.
· Gently toss tomato avocado salad with arugula, plate and drizzle with balsamic glaze.
· Serve with ciabatta.
Courtesy of Seasons 52