Heirloom Tomato Salad

This side dish began with a recipe from a magazine and rapidly evolved into more of a "everything but the kitchen sink" creation. The end result was pretty and tasted great - and that's all that counts.

Heirloom Tomato and Potato Salad

Ingredients

• 1 pint heirloom cherry tomatoes, halved

• 12 oz. (1/2 bag) fingerling potatoes

• 1 ripe avocado

• 2 Tablespoons fresh basil, chopped

• 2 tablespoons lemon olive oil

• 2 tablespoons date balsamic vinegar

• salt and pepper

Instructions

1. Slice the fingerling potatoes in half lengthwise. Boil the potatoes until tender when pierced with a fork - about 10 minutes.

2. Drain and set aside to cool.

3. Slice tomatoes in half and place in a serving bowl.

4. Add cooled potatoes and basil and toss.

5. Season with salt and pepper.

6. Drizzle the vinegar and olive oil and toss.

7. Peel and slice the avocado and place o top.

8. Sprinkle with feta and serve immediately.

9. *if you'll serve later, toss the avocado with a little lemon juice before adding it to avoid discoloration.