I have a friend who feeds me. She feeds me well and feeds me often. Everyone should have a friend like Gail Guevara. A few weeks ago I stopped by her place to drop off keys I had borrowed. Before I got there she had text and asked me if I was hungry but I had just finished a bowl of yogurt and granola, so I said no. I should have known better. When Gaile offers to feed you, always say yes. When I got to her place there were two bowls sitting on her counter. She had made breakfast for herself and her boyfriend Evan, but he wasn’t hungry and doesn’t care much for vegetables. I know what you’re thinking, “vegetables for breakfast? I wouldn’t care for that either.” But trust me, if you like food you will love this.
What started that day has turned into a bit of an obsession. I’ve eaten this same breakfast every morning for over two weeks. Seriously. The key to this salad is to use only fresh, in-season vegetables. This is not a salad to make in the middle of winter. But then, I firmly believe that tomatoes should not be eaten in the middle of winter. Or in the early spring or late autumn, either. They should be eaten in summer, picked ripe off the vine and enjoyed warm from the sun. As tomato season is quickly coming to an end, I’ve been trying to incorporate them into almost every meal I make. I’m trying to stuff myself with them now so that I can make it through the long winter without them.
Toss the sweetest tomatoes you can find with the crispiest peppers, the crunchiest cucumbers and the most fragrant basil. Then thrown in some avocado, just for good measure. I know, I know I’m being a hypocrite. Avocados are not in season, ever, in Canada. But they’re just too good to pass up. Toss the whole thing with some olive oil and sea salt (I used a smoked black sea salt), sprinkle on some toasted pine nuts and serve it with a fried egg. I dare you to try not getting obsessed with this.
This salad is so good that it really could be eaten with any meal. Add a piece of crusty bread on the side and call it lunch or swap the fried egg for seared salmon and call it dinner.
Tomato, Cucumber and Avocado Salad
- Ripe cherry tomatoes, halved
- Japanese cucumber
- Sweet tooth red peppers
- Flat-leafed parsley
- Olive oil
- Sea Salt
- Toasted pine nuts
- A fried egg