Julie Barrionuevo's Notes:
Expand1 lg. red onion, thinly sliced Ask a question about this ingredient
3 med. heirloom tomatoes, 1" pieces Ask a question about this ingredient
1/2 cup finely chopped fresh basil leaves Ask a question about this ingredient
5 raw garlic cloves, crushed Ask a question about this ingredient
1/2 cup raw apple cider vinegar Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
sea salt to taste Ask a question about this ingredient
1-2 med. ripe avocado, cut in sm. cubes Ask a question about this ingredient
Over a large glass bowl, use a mandolin slicer to cut thin slices of onion.
Ask a question about this stepOn a cutting board, chop the heirloom tomatoes in approx. 1" pieces. Add to bowl.
Ask a question about this stepFinely chop the fresh basil leaves and add to the bowl.
Ask a question about this stepCrush the fresh garlic cloves in a garlic press or with the back of a lg. knife. Add to the bowl.
Ask a question about this stepPour in the apple cider vinegar and the olive oil, mix well. Salt to taste.
Ask a question about this stepDice up the avocado in small pieces so there is plenty to go around/ or use 2 avocados, depending on your preferences. Add this ingredient last because ripe avocados look damaged and mushy if they get stirred to roughly.
Ask a question about this stepServe cold.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
It looks like too much garlic but believe me, it's not! Fresh cilantro would also be nice in this recipe if you don't like basil. But seriously, who doesn't like basil?