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Tomato, Avocado, and Feta Salad with Tahini-Balsamic Vinaigrette

Name: Tomato, Avocado, and Feta Salad with Tahini-Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: .); 1 T white balsamic vinegar or sherry vinegar; 1 tsp. Tahini; 2 medium avocados, cut into slices; 2 oz. crumbled Feta; 2 T + 1 tsp. extra-virgin olive oil; 4 vine-ripened red summer tomatoes, cut into thick half-slices; fresh ground black pepper to taste; salt to taste; I used about 1/4 tsp. sea salt; sea salt to taste

Category
Salad
Cusine
American

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How to make?

Ingredients

4 vine-ripened red summer tomatoes, cut into thick half-slices

2 medium avocados, cut into slices

2 oz. crumbled Feta

sea salt to taste

fresh ground black pepper to taste

1 T white balsamic vinegar or sherry vinegar

1 tsp. Tahini

salt to taste; I used about 1/4 tsp. sea salt

2 T + 1 tsp. extra-virgin olive oil

Directions

Cut off a thin slice from the both ends of the tomatoes and then cut tomatoes into thick slices and cut each slice in half to make half-moon slices. Peel the avocados and cut into slices. Whisk together the vinegar, lemon juice, tahini, salt, and olive oil to make the dressing. Crumble the desired amount of Feta. Arrange tomatoes and avocado on a serving plate. Drizzle with dressing and sprinkle with crumbled Feta. Season with a little sea salt and a generous amount of fresh-ground black pepper. Serve right away. To make ahead for a party, slice the tomatoes, mix the dressing and crumble the feta ahead. When you’re ready to serve, cut the avocado, assemble the salad, drizzle with dressing, top with Feta, and season.