Heirloom tomato and avocado salad

By Daniel Boulud
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SERVES
4

Ingredients

  • 80 grams Labneh, or Greek yogurt
  • 600 grams heirloom tomatoes, cut into 2 centimeter wedges
  • 120 grams cherry tomatoes, split in half
  • 1/2 avocado, split in half and thinly sliced
  • 20 grams red onion, thinly sliced
  • 4 breakfast radishes, thinly sliced
  • 16 small leaves of basil
  • 4 grams sumac
  • To taste, tomato sumac vinaigrette

Tomato sumac vinaigrette:

  • 45 milliliters lemon juice
  • 45 milliliters fresh tomato juice
  • 21 grams honey
  • 2 grams garlic, finely chopped
  • 3 grams dried sumac
  • 225 grams olive oil
  • To taste, salt and pepper

Directions

Sumac vinaigrette:

  1. Add the lemon juice, tomato juice, honey, roasted garlic and dried sumac to a blender and blend for about 15 seconds and then slowly add the oil to emulsify (This can also be done in a bowl with a whisk if need be)
  2. Check for seasoning and add salt and pepper to taste. Reserve in the chiller until needed.

To assemble:

  1. First place the Labneh down in an even layer on a large plate. Gently dress the tomatoes with the Sumac Vinaigrette and then place them on top of the Labneh. Place the avocado slices between the tomatoes. Then garnish the tomatoes with the red onion slices, radish slices, basil leaves and sumac. Drizzle a desired amount of tomato vinaigrette on the salad and finish with sea salt.

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