Ingredients
½cupred onion,chopped, about ½ small red onion
12ozcherry tomatoes,(1 pint), halved
1lbtomatoes,additional, cut into bite-sized wedges
¼cupfresh basil,thinly sliced, or parsley, or dill, or chives
2tbspextra-virgin olive oil
2tbspbalsamic vinegar,thick, or balsamic glaze
½tspflaky sea salt,or kosher salt
freshly ground black pepper,to taste
½English cucumber,thinly sliced, or 1 Persian cucumber
1mozzarella ball,torn, or 1 cup mini mozzarella balls, or cubed part-skim mozzarella
1avocado,ripe, sliced or diced
handfulbaby arugula
Preparation
Fill a small bowl with ice water, then add the chopped red onion. Set aside.
Spread the tomato wedges over a large serving platter. Drain the onions well, then layer about ⅓ of the onions on top.
Add half of the cherry tomatoes, a layer of any optional additions, then another ⅓ of the onions.
Finish with the remaining cherry tomatoes and onion, then sprinkle the basil all over.
Drizzle the olive oil over the salad, followed by the balsamic vinegar. Sprinkle the salt and several twists of black pepper on top.
Serve, and enjoy!
