Heirloom Tomato and Potato Salad |
Author: Valerie@Snap-Peas
- 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
- 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.
Recipe by snap-peas at https://www.snap-peas.com/2013/03/04/heirloom-tomato-and-potato-salad/
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