This is a beautiful salad, perfect for the last sweet, sun-kissed summer tomatoes. The horseradish adds a tiny bit of a kick, the basil adds grassy notes and the avocado adds creaminess but somehow none of this detracts from the principal tomato taste, it enhances it.
I like to use tomatoes of assorted sizes and colors as I think it makes for a prettier, more interesting salad but plain red slices drizzled with the vinaigrette will work as well.
1 lb summer tomatoes, sliced if large, quartered or halved is small
1 avocado
1 Tbsp prepared horseradish
1 Tbsp basil leaves, roughly chopped
1 tsp rice wine vinegar
2 tsps olive oil
Salt
Place the chopped tomatoes in a salad bowl. Add salt and the basil and mix to combine.
Place the other ingredients in a small bowl and mash together well with a fork to make a smooth dressing. Check for seasoning.
Pour over the tomatoes and toss to combine. let sit for 10 minutes and then toss again. The tomatoes will have released some of their juices and this will need to be tossed back into the salad.
