Tomato and Avocado Salad

This is very yummy.


4 large beefsteak or heirloom tomatoes, cut into wedges
¼ red onion, slivered
1 ripe avocado, sliced
½ tsp kosher or sea salt, plus more to season the dressing
Freshly cracked black pepper to taste
2 tbsp white distilled vinegar
2 tbsp lime juice
½ tsp brown sugar
¼ cup extra virgin olive oil
½ cup queso fresco, crumbled or parmigiano reggiano (optional)


1. Arrange the tomatoes, onion and avocado on a platter. Season with ½ a teaspoon salt and a few cracks of pepper.

2. In a large bowl, whisk together the vinegar, lime juice, sugar and oil. Season with salt and pepper to taste. Set aside.

3. Drizzle the dressing over the platter and sprinkle the queso fresco evenly over the top. (You can migrate to a more Italian setting using parmigiano reggiano.) Finish with a little more salt and pepper.

Serve at room temperature.