This salad is so good, and so easy to make, that I have it nearly every day. It has relatively few components — your everyday salad should be simple, after all.
The ingredients are all pretty straightforward, but I should note that I prefer to use the mild French variety of goat cheese (called Chèvre) rather than the tangier, saltier Greek feta.
You could add cucumbers, or kalamata olives, or use more than one kind of lettuce, but if you make too many changes you'd be making a whole different salad. To me, the beauty of this salad is its simplicity.
- 1 head romaine lettuce
- 1 large tomato (room temperature)
- 1 large ripe avocado
- 4 oz mild goat cheese (see above)
- 3-4 tablespoons White Balsamic Vinaigrette
- Trim the lettuce leaves from the stalk, then wash and dry each leaf. If you use a salad spinner to dry your lettuce, you might find it easier to do so after you chop it.
- Chop the lettuce into 1-inch pieces and transfer to a large salad bowl.
- Slice the tomato into eight sections, then cut each section in half crossways, so that you have 16 chunks of tomato. Add them to the lettuce.
- Halve the avocado and remove the pit. Then section the avocado much as you did the tomato: into eighths and then crossways into chunks from which the skin should easily peel off. Add the avocado chunks to the lettuce and tomato.
- Now roughly crumble the goat cheese over the top.
- Spoon a couple of tablespoons of dressing over the salad and gently toss. You want the dressing to lightly coat everything. Add more if you need to, and toss again.
- Once the salad is dressed, serve it right away.