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

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

1. Trim a thin piece from each end of the tomatoes. Slice the tomatoes thickly, then halve each slice into half-moons. Peel the avocados, then slice them.
2. In a small bowl, whisk the vinegar, lemon juice, tahini, salt and olive oil until the dressing comes together. Break the Feta into crumbles in whatever amount you’d like.
3. Arrange the tomato and avocado slices on a serving plate. Spoon the dressing over the top, then scatter on the crumbled Feta. Finish with a little sea salt and plenty of freshly ground black pepper.
4. Serve the salad immediately. If you want to prep it in advance for a party, cut the tomatoes, stir together the dressing and crumble the Feta ahead of time. Just before serving, slice the avocado, build the salad, add the dressing, finish with Feta and season.