This is the part where I get sad about the inevitable end of summer. Granted, my back-to-school days are long gone, and it’ll be another four months before I’ll have to so much as think about a sweater. The part I’m not ready to let go of is the bright colorful food. My eyes are not ready to adjust to the shade of pumpkin (as much as I love it)… just yet.
Lately, I’ve been consuming these gorgeous Whole Foods heirloom tomatoes by the basket-full. They work well in this particular salad because each type is a little bit different. Some are more tart, some are more sweet… To bring out each flavor, I marinated them in my condiment of the moment – sherry vinegar. You could use balsamic, but I found the sherry vinegar not only keeps the colors vibrant, but it’s less-assertive flavor highlights the subtle nuances of each tomato.
You could make this a simple appetizer salad by adding just the avocado and some basil. To make it a meal, I added chickpeas, orzo, arugula, and pine nuts.
heirloom tomato, & avocado salad
- about 3 medium heirloom tomatoes
- olive oil
- sherry vinegar
- ½ cup uncooked whole wheat orzo
- 1 clove of garlic
- a big handful of arugula
- ½ cup chickpeas, cooked & drained
- ½ large avocado, diced
- juice of ½ a small lemon
- handful of fresh basil
- pine nuts
- salt & pepper
- Chop the tomatoes into approx 1-inch pieces. Place in a bowl with a few tablespoons of sherry vinegar, a splash of olive oil, ½ a smashed garlic clove (remove it later), and a few pinches of salt & pepper. Let the tomatoes marinate at room temp (stirring occasionally), while you prep everything else. Taste and adjust seasonings as it sits.
- Cook the orzo in salted boiling water for 7-9 minutes or until al dente. While you're waiting for it, take a large bowl and rub the inside of it with the cut side of the other half of your garlic clove.
- Drain your orzo and place it (warm) into the bowl. Add a good glug of olive oil, then the arugula, chickpeas, lemon juice, salt & pepper, and toss. Taste and adjust seasonings.
- Dice your avocado and season it with a squeeze of lemon and a bit of salt.
- Place the orzo salad onto a serving plate (or just keep it in the same bowl).
- Take the tomatoes and drain out most of the liquid at the bottom of their bowl (this will keep your salad from becoming too watery). Find that smashed garlic clove and remove it. Place the tomatoes onto the salad with the diced avocado, basil and pine nuts. Taste and adjust seasonings one last time.
I just went to Whole Foods today and noticed the heirloom tomatoes, but didn’t pick any up! What’s wrong with me?! Now I have excuse to go back 🙂
Yummmmmm. I’ve been eating heirloom tomato sandwiches for breakfast almost every day for the last two weeks. Best way to start a morning! This salad looks delicious.
Any salad with fresh tomatos and avocado is a winner in my book 😉 Great recipe dear!
Such a gorgeous dish! Beautiful colours 🙂
P.S. Just discovered your blog … and I’m never leaving! x
I, too, dread the inevitable end of summer…fretting that I haven’t done enough summery things, eaten enough summery food…Tomatoes are a wonderful last call.
I’m in love with heirloom tomatoes. They are so meaty and delicious. This salad looks perfect for end of summer.
When I saw this post at the end of the workday yesterday, I knew I had to make it for dinner. I went straight to the store, straight home, and made it. I LOVED IT! It was perfect. Unfortunately I had no one to share it with, but that just means MORE FOR ME! Your recipes just fit in so perfectly with my life, it is uncanny.
yay, that makes me so happy to hear 🙂
I just stumbled on your blog and couldn’t leave without leaving a comment. What a beautiful blog you’ve created; all your recipes look mouthwatering! I’ll definitely add you to my daily feed of blogs x
I would also love to know which camera you use? I couldn’t find a FAQ section so I hope you don’t get this question too often!
thanks Athena, & welcome! :). We use a Canon 5D.
This looks gorgeous, I adore orzo, it is the perfect pasta shape for pasta salad. I know you’re sad to see the summer produce go, but I’m the in the southern hemisphere, and I can’t wait for it!
I too am so sad to see the summer produce go. It truly is some of the best food!! I love this bright and beautiful salad. Heirlooms are amazing!
Gorgeous! Love the addition of pine nuts.
Heirlooms and avocados… two of my favorite ingredients! Would love this!
I love simple meals like this one. And tomatoes – always good and tasty.
Yum, this looks so so amazing. I shared a similar salad a couple weeks ago but I love the addition of orzo to yours. Of course, your photos look delectable, too!
I know, the day I saw your instagram of it I was looking at nearly the exact same thing on my plate, prepping for this post. Funny how those things happen 🙂
I love the simplicity of this salad. Heirloom tomatoes remind me of strolling through a farmer’s market on a fall day and this recipe just transported me there.
So much colour in this salad! Lovely!
I’ve actually never tried heirloom tomatoes – gasp! I didn’t used to be a fan of tomatoes, but I’ve been loving lately. Funny how tastes change. Anyway, this recipe looks like a great way to try the heirlooms.
I know exactly what I mean. Just this morning I was thinking how much I’m going to miss all of the fresh berries and vegetables once the growing season is over. This salad is such a beautiful way to highlight tomatoes!
This! This is what I need to do with my increasingly large tomato harvest. 🙂 Such a perfect & delicious lunch salad.
What a perfect, perfect salad.
thanks Kathryn!