Strawberry, Tomato, and Avocado Salad
Celebrate summer with this cool salad (and learn my trick for the best strawberries!)
Strawberry season is coming to an end at the farmers’ markets near my home outside Washington, D.C. I love strawberries, especially these ripe summer berries, so I try to grab every last pint I can find at the market. What I don’t love? Strawberry seeds … they are the worst! I hate how they get stuck in your teeth, I hate the bitter crunch they can give to the super sweet, beautiful sweet berry. So in my house, we peel strawberries! I tell you, your life will change forever once you try a peeled strawberries. I showed how to do it here, during a visit to my friends at Bowery Farms. Luckily, they have amazing strawberries all year long.
Back in 2020, when I was home during lockdown cooking Recipes for the People with my daughters, we made this perfect summer salad. You can watch my daughter Carlota and I making the salad here. If you want to add some seared scallops or crab cakes to this dish, you have an astonishing summer meal.
For this recipe I use two favorite ingredients. The first is the persimmon vinegar from Virginia’s Lindera Farms, located not far from my home in Maryland. I also love the avocados I get from my friend Jim Churchill, the Tangerine Man in Ojai, California.