October 31st, 2007

Fresh cherry tomato salad

I'm staying with a friend right now in Australia and in the backyard there's endless vines of tiny, sweet cherry tomatoes. Each morning I've been waking up and picking a bowlful of tomatoes and making variations of this salad for breakfast. It's simple, fresh and delicious.

One bowl half full of cherry tomatoes
1/2 a small avocado, or 1/3 a large avocado
Cucumber, corn or other fruit/vegetable in similar amounts
1 tbsp mustard of your choice
1 tbsp apple cider vinegar
1.5 tsp olive oil

Using a sharp knife (serrated enough to cleanly sever the tomato skin), cut each tomato in half. Cube the avocado and cucumber into one-centimeter (1/3 inch) pieces. Add mustard, vinegar and olive oil. Mix until evenly coated.