FRESH TOMATO AND AVOCADO SALAD PLATTER WITH GORGONZOLA CHEESE , BALSAMIC VINEGAR, AND OLIVE OIL
4 to 6 servings
Arrange lettuce leaves on a serving platter. Alternately arrange tomato wedges or slices and avocado slices over lettuce leaves. Sprinkle vegetables lightly with salt and pepper to taste. Drizzle desired amount of olive oil and balsamic vinegar over vegetables (do not add too much as too much oil and vinegar will make tomatoes and avocados soggy). Liberally sprinkle crumbled cheese over salad. Garnish platter with chopped fresh parsley or Italian parsley, if desired. Serve immediately.
Variations: Add 1 small sweet onion (Vidalia or other sweet variety), peeled, sliced horizontally, and separated into rings, or 6 to 8 green onions, sliced on-the-diagonal (include some green tops) to the salad platter.
Add 1 green pepper, core and seeds removed, thinly sliced horizontally, and separated into rings, or cut into a julienne (very thin) 1-inch strips
Scatter several pitted ripe/black olives or other desired olives over the salad platter.