Tomato and Avocado Salad

When New Jersey tomatoes are in season, they are the best.  I made this recipe at Ocean City last summer.  Instead of the cherry tomatoes, I used red, ripe Jersey tomatoes cut into small chunks.  The recipe is from the Barefoot Contessa cookbook and it looks as good as it tastes.

1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons)

2 firm, ripe avocados

2 pints cherry or grape tomatoes, halved through the stem

1/2 cup medium diced red onion

Good quality olive oil

Kosher salt and freshly ground black pepper

3 ounces baby arugula

Pour 1/4 cup of the lemon juice into a mixing bowl.  Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut into 

1/2 inch dice.  Immediately add the avocados to the lemon juice and toss carefully.  Add the cherry tomatoes and red onion and toss again.

In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, 1/4 cup olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely.  Add the arugula, add more vinaigrette, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well.  

Taste for seasonings and serve at room temperature.