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posted: 8/12/2014 5:30 AM

Fat Stax Tomato Salad

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  • Kevin Kilgore tops off his Fat Stax Tomato Salad with balsamic vinegar.

       Kevin Kilgore tops off his Fat Stax Tomato Salad with balsamic vinegar.
    Mark Welsh | Staff Photographer

  • Kevin Kilgore uses big, meatly tomatoes for his Fat Stax Tomato Salad.

       Kevin Kilgore uses big, meatly tomatoes for his Fat Stax Tomato Salad.
    Mark Welsh | Staff Photographer

 

1 large homegrown tomato (such as Brandywine, Mr. Stripey or Big Rainbow)

9-12 slices fresh cucumber, sliced very thin

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9 slices fresh, ripe avocado, sliced evenly

Several paper thin slices red onion

1 wide slice (⅛ inch thick) blue cheese

Some pickled, brined veggies such as jalepeno, garlic, artichoke hearts, sport peppers, olives etc. for plate garnish

High quality extra virgin olive oil such as Arbequina

18 year aged balsamic vinegar

Fresh ground pink salt and pepper

Slice the tomato into 4 equal slices. Place the biggest slice in the middle of a large dinner plate. On top of that place 3 to 4 slices of cucumber, then the avocado and the shaved red onion. Repeat this two more times and then top with the smaller slice of the tomato.

On top of that place the slice of blue cheese and basil for top garnish. Around the edge of this place your choice of brined garnish items. Top it all with a generous drizzle of olive oil and balsamic. Finish with a few grinds of salt and pepper. Serve with some good crusty bread to sop up the juices and flavors on the plate as you eat.

Serves one to two.

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