Tomato, Fig, Avocado Salad
Cuisine: Californian
Author: Clifford A. Wright
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
  • 3 tablespoons extra-virgin olive oil
  • 1½ cups diced French baguette
  • 2 ripe medium tomato, each cut into eighths
  • 2 ripe Black Mission figs, quartered
  • 2 ounces Nabulsi cheese or any dense white Mexican cheese, diced
  • 1 avocado, diced
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon red wine vinegar
  • Salt to taste
  1. In a sauté pan, heat 2 tablespoons olive oil over medium heat then cook, tossing, the bread until golden, about 5 minutes. Set aside.
  2. In a shallow platter or casserole, arrange the tomato and figs attractively. Sprinkle the cheese, bread, avocado, and dill on top. Drizzle with the remaining olive oil, vinegar, and salt and serve.
Recipe by Cook-Coquus at