Ingredients for Salad:
2 ripe tomatoes, cut in 1” chunks
2 avocados, peeled and cut in 1” chunks
¼ cup cilantro, chopped
2 ounces sherry vinegar
2 ounces extra virgin olive oil
½ teaspoon sea salt
Pinch of black ground pepper
4 thick sliced pieces of grilled ciabatta bread
2 cups arugula (wild organic)
Balsamic vinegar (aged) to taste
Procedure:
- Place avocado and tomato chunks in a large bowl; combine all other salad ingredients and toss well, carefully combining all ingredients. Allow salad to rest one hour at room temperature.
- Season ciabatta bread with extra virgin olive oil and toast until golden brown, cut in thick slices and place on plate.
- Add 2 cups organic arugula (or as much as desired) to marinating salad and toss well to coat leaves.
- Spoon salad over the ciabatta bread slices, add a little of the juice on top. Drizzle with aged balsamic vinegar and serve.
Serves: 4
Courtesy: Seasons 52
