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Heirloom Tomato and Bread Salad with Arugula and Avocado

picfood Heirloom Tomato and Bread Salad with  Arugula and Avocado
Our neighbors Abe and Silver have a wonderfully prolific avocado tree in their garden, bearing fruit even in the wintry month of January. There are so many avocados growing from this tree that Abe drops bags to us each week. I don’t know about you, but there’s nothing better than the purity of a ripe and creamy avocado with a sprinkle of sea salt. Today I’ve gone a few steps further, by adding locally grown Laurel Canyon avocados to a Heirloom tomato, grilled bread, and arugula salad, and it’s absolutely glorious. This salad is so simple to throw together, and a beautiful addition to any meal.
Heirloom Tomato and Bread Salad with Arugula and Avocado

3 heirloom tomatoes, sliced or chopped
1 cup fresh arugula (also called rocket), rinsed and dried
2 ripe avocados
3-4 slices of Pain Rustique
splash of extra virgin olive oil (2-3 tablespoons)
small splash of balsamic vinegar (1-2 tablespoons) optional
sea salt and freshly ground black pepper to season

1. Slice the bread, and using a hot grill pan, grill on each side for 2 minutes, or until light grill marks show on each side. If you don’t have a grill pan, lightly toast the bread. Set aside.
2. Slice the tomatoes and put into a large bowl. Add the arugula.
3. Peel and cube the avocado, then add to the rest of the ingredients. Pull the grilled bread apart into small bite size pieces and toss into the bowl. Splash on the olive oil and balsamic vinegar. Lightly toss together and serve immediately.

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