Avocado salad with cherry tomatoes, Tropea onion, and basil

Ingredients for 4 people: 2 Hass or Bacon avocados, 300g of cherry tomatoes, ½ Tropea onion, fresh basil leaves, extra virgin olive oil, red wine vinegar, salt, pepper.

Procedure: Cut the cherry tomatoes in half and place them in a bowl with a pinch of salt. Let them rest for 10 minutes — they will release some moisture that will become part of the dressing. Slice the Tropea onion very thinly and soak it in cold water for 5 minutes to mellow its sharp taste. Cut the avocado into thick slices or large cubes. Combine everything in the bowl, season with extra virgin olive oil, a few drops of vinegar, and black pepper. Finish with torn basil leaves. Serve immediately.

Recommended variety: Hass or Bacon — the Bacon is milder and pairs well with the sweetness of the tomatoes.