Tomato, Avacado, Cilantro Salad

Ingredients:

6 tomatoes (small, cored and cut in eighths) 

1 white onion (small, thinly sliced) 

coarse salt 

ground black pepper (freshly)  

11/2 tbsps extra-virgin olive oil 

2 tsps vinegar (mild, such as champagne vinegar or white wine vinegar)  

2 avocado (ripe, peeled, pitted, and sliced lengthwise) 

3/4 cup fresh cilantro leaves

Directions:

In a small bowl, gently toss the tomatoes and onion with salt, pepper, olive oil, and the vinegar. Lift the vegetables out and spread on a serving platter. Lay the avacado slices on top and pour the tomato-vinegar juices onto the avocados. Scatter cilantro leaves. 

From: Martha Stewart