Avocado and Roast Tomatoes Salad

Pleasing to the eye and palate, this Avocado and Roast Tomatoes Salad is also open to interpretations in term of what else you can add to it. To me, what makes this salad is the balsamic vinegar dressing; when I’m serving this as an accompaniment to a heavier main, I like to keep it simple, as it is here, perhaps with some crumbled cheese if I’m feeling especially greedy.

But you can make it substantial by adding some strawberries, slices of chicken, croutons, salad leaves, the list is endless.

And in the summer, when there are so many different types of tomatoes at hand, go crazy and get them all for a beautifully mixed salad, in terms of flavours and especially colour.

What is Balsamic Vinegar?

A “proper” Balsamic vinegar is an artisan product, made in Modena, Italy, from reduced grape juice, fermented, then left to mature for 12 years in barrels that get progressively smaller as the years go by. The real deal is always expensive and marked “tradizionale” and/or DOC, and is characterised by a deep and sweet flavour.

There are however, good quality cheaper options, “aceto balsamico di Modena” as opposed to “di tradizionale”. These aren’t matured as long, in fact, the minimum period is only 2 months, and they often have additional flavourings.

As mentioned, the first one is very expensive. The second, while more affordable, ranges from very good to not worth the bother in terms of quality and taste. So what does one do? If you can’t afford the real deal, get the best one you can afford of the “di Modena” version. I have both. I use the traditional one sparingly and the other one, which still costs me about £20 per small bottle, a little more generously.

The salad dressing can be made a day ahead if you leave the spring onions out. Add them an hour or so before serving.

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