Next time you are going to a cookout, bring this tomato avocado salad as a simple, yet elegant way to change up traditional salad. This salad only takes a few minutes to construct, and the presentation is what really makes it visually appetizing We eat with our eyes first right? Surprise guests with the reduce balsamic sauce. If you have never made reduced balsamic, be prepared to think you are a culinary genius after trying it.
This salad is inspired by the guacamole stack I had for my birthday dinner. The dish I had was avocado and tomato layered together in a stack topped with red onion and fried garlic. After this salad, I couldn’t get the combination of buttery, creamy avocado paired with summer fresh tomatoes out of my head. I usually have Caprese salad throughout the summer, and knew replacing the mozzarella cheese with avocado would be the perfect way to get my fix. The results were heavenly, and this tomato avocado salad is going to be a new go to way to use up the abundance of tomatoes at my house this year.
I stayed relatively traditional with the rest of the Caprese salad, basil, balsamic vinegar and chopped red onioin. This dish doesn’t need the added olive oil, the avocado adds enough luscious fat that it’s not needed.
Let’s talk reduced balsamic vinegar for a second. It’s one of the easiest ways to change the profile of a traditional dish. Balsamic vinegar is a relatively mild vinegar on it’s own. But when you reduce it on the stove, it turns into a sweet syrupy that will make you want to pull out a bowl of vanilla ice cream and pour it over, it’s that good. Here are some tips for working with reduced balsamic vinegar.
- It gets really hot, so don’t taste it off a metal spoon once you think it’s done. You will burn off your taste buds – yes this is from personal experience. My inner fat girl couldn’t wait to try the sweet balsamic reduction and I was quickly reminded patience is a virtue, especially with hot liquids.
- If you think you burnt the vinegar – does have natural sugar and will burn if left on the stove too long; then you probably did burn it. Don’t try to save this and for the love of God don’t taste it to see if its burnt (see tip 1).
- Make more than you think you will need. Unless you have the self control of a saint. I ended up drizzling the left over reduced balsamic over sliced peaches. OMG heaven.
The avocado will end up browning on you if you leave it out too long. Here is a great tip though! Slice y our avocado and store it in a air tight container with the chopped red onion. I didn’t believe that red onion could keep the avocado from browning until I tried it. Now I’m a believer! You can slice the tomato as well, just don’t store it in the fridge. Putting tomato in the fridge makes them mealy; not good eats!
Assuming you have self control, you can make the reduced balsamic ahead of time and just assemble the tomato avocado salad right before serving.
Tomato Avocado Salad with Reduced Balsamic
- 1-2 ripe summer tomatoes sliced into 1/4 inch slices
- 1-2 ripe avocados pit and skin removed, sliced into 1/4 inch slices
- 1-2 tbs. goat cheese
- 1-2 tbs. chopped red onion
- 1/4 cup balsamic vinegar reduced to 1-2 tbs.
- Salt and pepper to taste
- 4-5 leaves fresh basil
- In a small saucepan, add balsamic vinegar and turn heat to medium low. Stir occasionally. Cook until reduced by half and vinegar coats the back of a spoon. Take off of heat.
- Slice tomato and avocado and layer alternating tomato and avocado slices.
- Chop red onion and crumble goat cheese.
- Right before serving, top the tomato and avocado slices with the reduced balsamic vinegar. Sprinkle red onion and goat cheese over top.
- Julianne (cut into ribbons) 4-5 leaves of basil and sprinkle over the top.
What about you?
- How do you like to get your fill of summer tomatoes?
- What is your favorite summer salad?
- Have you ever tried reduced balsamic vinegar?