Tomato, Avocado, and Olive Salad
Sometimes a recipe with color and dash is needed for the table at the last minute. This can be last minute but fabulous, and use what is available. If preparing ahead of time, either delay slicing the avocado until the last few minutes or sprinkle with lemon juice to prevent the avocado from turning brown. — Nathalie Dupree
3/4 cup cherry or grape tomatoes, halved
1/2 to 1 ripe avocado, halved, seeded, peeled, and cut in 1/4-inch-thick slices
3/4 cup black or green olives, pitted and halved, preferably
1 to 2 cups arugula or watercress
6 to 10 tablespoons olive oil
2 tablespoons red wine vinegar
Juice of 1 lemon
Juice of 1/2 orange
1 large garlic clove, chopped
Pinch granulated sugar
Freshly ground black pepper
Lightly toss the tomato, avocado and olives with the arugula in a large salad bowl.
Whisk together 6 tablespoons of olive oil, vinegar, lemon and orange juices, and garlic. Season to taste with sugar, salt, and pepper. Add more olive oil as needed.
Feta cheese and/or bite-sized pieces of cooked salmon, shrimp, chicken, lamb, or ham are all good additions.
Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.