3 medium vine ripe tomatoes, cut into bite-sized pieces
3 small avocados
1 tbs dried parsley or a handful of fresh, if available (chopped fine)
1 tbs dried basil or a handful of fresh, if available (chopped fine)
Black pepper to taste
1/4 c extra virgin olive oil
3 tbs balsamic vinegar
1 heaping tsp dijon mustard
Put cut tomato and avocado in a glass bowl. Sprinkle with herbs and black pepper to taste. Whisk dressing ingredients together and refrigerate several hours or overnight.
This is very refreshing on a hot day, and is a fantastic accompaniment to grilled chicken breast. It would also go well with salmon.