Tomato and Avocado Salad by: Martha Stewart
- 2 pounds assorted tomatoes (any color), sliced or halved if small
- 1 avocado, halved, pitted, peeled, and sliced
- Extra-virgin olive oil
- Coarse salt and ground pepper
On a large plate or platter, arrange tomatoes and avocado. Drizzle with olive oil and season with salt and pepper.