Avocado, Egg and Tomato Salad

By Bonnie T

Ingredients

• 2 tablespoons red wine vinegar
• Tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 1 pound tomatoes, cored, seeded and diced
• 8 large hard boiled eggs
• 6 firm-ripe avocados

Preparation

Step 1

Up to four days ahead, make vinaigrette. In a small bowl or jar, combine vinegar, oil, 1/2 tsp salt, 1/2 tsp. pepper, and oregano. Cover and chill.

Up to four hours ahead, put tomatoes in a bowl and add vinaigrette. Mix and let stand at room temperature. Shell eggs and chill.

Up to one hour ahead, halve, pit, peel and slice avocados into eighths. Arrange on a platter. Cut eggs into quraters and arrange on platter with avocados. Spoon tomatoes and dressing over avocados and eggs. Add salt and pepper to taste. Cover until serving.