TOMATO AND AVOCADO SALAD WITH LIME-HERB DRESSING

One of my favorite recipe books is "Local Flavors, Cooking and Eating From America's Farmers' Markets" by Deborah Madison.  What an incredible book - interesting, great ingredients, and flavorful recipes!  

Since it's risky having family and friends over during the pandemic, my niece and I decided to go on a picnic (with our spouses, of course).   The following salad is one of the dishes I brought to share, thanks to Deborah Madison's wonderful recipe, modified slightly by me.

Tomato and Avocado Salad with Lime-Herb Dressing.  Serves 3-4

Dressing:

* 1 tablespoon chopped mint 

* 1 tablespoon chopped marjoram (can use dried or substitute dried oregano)

* 1/2 cup chopped cilantro

* 4 to 5 tablespoons olive oil

* 1 jalapeno chile, finely diced

* 2 to 3 tablespoons fresh lime juice

* 1/4 teaspoon sea salt

Combine all dressing ingredients in a bowl.  Taste to make sure there's enough acid.  

If using dried herbs, make dressing well ahead of time and stir from time to time to

blend flavors.

Salad:

* 1-1/2 pounds cherry tomatoes (sliced in half and most seeds removed)

* 1 large avocado, peeled

* 1 cucumber, peeled

* 1 sweet pepper

* 1/2 small sweet onion or several scallions/green onions finely diced

* 2 cups chopped romaine hearts (optional)

* sea salt

* 2 ounces feta cheese, crumbled (or more!)

Cut the tomatoes, avocado, cucumber and pepper into bite-sized pieces and put them in a roomy bowl with the onion.  Add the lettuce and a few pinches of salt.  Toss, add the dressing, salt lightly, and toss again.  Pile on plates and top with feta cheese.