alex thomopoulos

Favorite Summer Time Salad

Due to this past weekends festivities, (see below) I am currently layering on aloe and Neosporin on my burnt ass and scraped up torso. I swear I should have to wear a bubble suit around me at all times; most of the time my mind is too adventurous and my logic is nowhere to be found.

But it’s summer! Isn’t it the time to be outside, get a few scrapes, and learn a few lessons?! I realize I am 27 and not 12 but as I always like to say “if you grow up too fast, you die quicker”…wait do I say that? Is that even a thing? Well it sounds good to me, so watch out, Peter Pan.

Along with ample outdoor time, there is nothing more I love in this world then summer produce, particularly tomatoes and avocados. I recently had the joy and pleasure of having my very talented friend Erin McCarley in from Nashville. One night for dinner we made a salad of fresh heirloom tomatoes, beautiful avocados, basil, garlic, lots of black pepper and a simple drizzle of olive oil and balsamic vinegar. Sprinkling crunchy sea salt on each bite, we devoured the whole thing. It has become a summer staple at my house and every time I eat it I am reminded of the amazing week I spent with my beautiful new friend. It has since been dubbed “The McCarley Salad”.

Heirloom Tomato and Avocado Salad

(serves 2)
  • 2 large heirloom tomatoes, large dice
  • 1 avocado, peeled and cut into chunks
  • 1/2 garlic clove, grated
  • 2 tablespoons basil, chiffonade
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 teaspoon sea salt (plus more for sprinkling later)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  1. In a large bowl combine all ingredients. Mix and serve!