Ingredients
Scale
- 1 large ripe tomato
- 1 avocado
- 1 small watermelon radish
- 6–8 large basil leaves
- balsamic vinegar (look for aged so it’s thick)
- extra virgin olive oil
- sea salt
- freshly ground black pepper
Instructions
- Slice the tomato and arrange on a plate.
- Slice the avocado and add in between the tomatoes.
- Thinly slice the watermelon radish on a mandoline and arrange on the plate (the watermelon radish can be omitted if you prefer.)
- Thinly slice the basil leaves and sprinkle on top of the salad.
- Sprinkle a few pinches of sea salt and freshly ground black pepper over the ingredients.
- Drizzle with aged balsamic vinegar and extra virgin olive oil. The amounts are flexible, I used about three tablespoons of each in the photo here.
- Serve immediately.
Notes
– Servings of this recipe vary. I plan for one large tomato, one small avocado, and one small watermelon radish per person when using this as a side dish.
– Look for aged balsamic vinegar as it will be thicker and sweeter (it’s better for drizzling).
– Watermelon radish is a pretty green and pink type of radish. It has a mild radish flavor and can be omitted if you can’t find one or prefer not to use it. I find the flavor of a regular radish too strong for this dish.