Author Notes: I love raw onions and fresh basil and garlic. The more basil, the better, for me. I had the ingredients and it all fell together because it was what I was craving to eat that day. Now I make it all the time and sometimes I share it with the neighbors. —Julie Barrionuevo
lg. red onion, thinly sliced
med. heirloom tomatoes, 1" pieces
cup finely chopped fresh basil leaves
raw garlic cloves, crushed
cup raw apple cider vinegar
cup olive oil
sea salt to taste
med. ripe avocado, cut in sm. cubes
- Over a large glass bowl, use a mandolin slicer to cut thin slices of onion.
- On a cutting board, chop the heirloom tomatoes in approx. 1" pieces. Add to bowl.
- Finely chop the fresh basil leaves and add to the bowl.
- Crush the fresh garlic cloves in a garlic press or with the back of a lg. knife. Add to the bowl.
- Pour in the apple cider vinegar and the olive oil, mix well. Salt to taste.
- Dice up the avocado in small pieces so there is plenty to go around/ or use 2 avocados, depending on your preferences. Add this ingredient last because ripe avocados look damaged and mushy if they get stirred to roughly.
- Serve cold.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes