My husband had recently gone to the St. Lawrence Market here in our city. With such a wonderful variety of specialty items there, my husband Matt had brought home a really nice bottle of aged balsamic vinegar for us to try. The wheels in my head kept turning and turning. I was thinking of all of the possible things I could try to make using the aged balsamic, but I decided that the best thing was to keep things simple. The taste is definitely "vinegary" but the sourness that comes with the vinegar is quite mild and smooth. I knew that a good way to make this ingredient shine was to use it in a simple salad recipe. This combination of flavours for me was the best! I would say most definitely the balsamic vinegar brought out the best in these ingredients. I felt like I was having a gourmet salad from a restaurant. So yummy!

Serves 2


  • 2 cups baby salad greens
  • 2 ripe tomatoes, sliced thin into half moons
  • 1 ripe avocado, sliced into half moons
  • 1 small red onion, sliced thin (use only what you need)
  • manchego cheese, shavings
  • freshly cracked black pepper
  • 2-3 tbsp aged balsamic vinegar
  • 2-3 tbsp extra virgin olive oil

1. Take two nice salad plates and place them onto the counter. Since this is an arranged salad you won't need a bowl to toss the salad in. Take one cup of salad greens and place it onto the plate, then take the other cup of salad greens and plate them onto the other plate. Take the tomato and avocado slices and place them on top of the salad greens, making sure to alternate the two.

2. Sprinkle a bit of sliced red onion -use the amount that you need. Shave the manchego cheese right on top of the salad, and sprinkle freshly cracked black pepper. Lightly drizzle the balsamic vinegar and the olive oil. Note: make sure to use the very best fruity olive oil that you have. Serve immediately since you don't want the avocado to turn brown.

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