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.