Article courtesy of Woodall's Cooking on the Road with Celebrity Chef's
Two to Three Servings
3 very ripe tomatoes, preferably from a farmer’s market
1 ripe but firm avocado
Sea salt and freshly ground black pepper to taste
½ cup crumbled mild Feta cheese (preferably French)
2 to 3 tablespoons chopped basil to taste
½ cup pitted Kalamata olives, halved
1 to 2 tablespoons roasted hazelnuts, coarsely chopped
1 to 2 tablespoons pumpkin seeds or sunflower seeds
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey mustard
Peel and cut the tomatoes into large chunks. Place in a bowl.
Peel the avocado and cut in similar size chunks. Add them to the bowl and drizzle with 1 to 2 tablespoons olive oil. Season with fresh pepper and sea salt and toss to combine.
Spread the salad in a serving platter and top with the Feta, basil, Kalamata olives, roasted hazelnuts and pumpkin or sunflower seed.
In a small mixing bowl, whisk together the remaining olive oil with the vinegar and honey mustard. Pour the dressing over the salad and toss lightly to combine. Adjust seasoning to taste with salt and pepper and serve immediately.