This side dish began with a recipe from a magazine and rapidly evolved into more of a “everything but the kitchen sink” creation. The end result was pretty and tasted great – and that’s all that counts.
I combined, heirloom cherry tomatoes from Trader Joe’s and boiled fingerling potatoes…..
sliced an avocado….
chopped some fresh basil…
sprinkled some tomato basil feta (wish I’d taken the photo first, oh well…
and finally drizzled some lemon olive oil and date balsamic vinegar from Oil and Vinegar – it’s one of my favorite flavor combos…
I served this salad with grilled salmon and it was yummy!
Ingredients
- 1 pint heirloom cherry tomatoes, halved
- 12 oz. (1/2 bag) fingerling potatoes
- 1 ripe avocado
- 2 Tablespoons fresh basil, chopped
- 2 tablespoons lemon olive oil
- 2 tablespoons date balsamic vinegar
- salt and pepper
Instructions
- Slice the fingerling potatoes in half lengthwise. Boil the potatoes until tender when pierced with a fork - about 10 minutes.
- Drain and set aside to cool.
- Slice tomatoes in half and place on serving bowl.
- Add cooled potatoes and basil, toss.
- Season with salt and pepper.
- Drizzle the vinegar and olive oil, toss.
- Peel and slice the avocado and place o top.
- Sprinkle with feta and serve immediately.
- *if you're going to serve later, toss the avocado with a little lemon juice before adding to avoid discoloration.