By Chef Rusty
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Prep Time
15 min -
Cook Time
8 min -
Serving Size
8
Ingredients
- 5 large heirloom tomatoes, med dice
- 2 english cucumbers, med dice
- 1 red onion, sm dice
- 3 avocados, med dice
- 1 tbsp fresh lime juice
- 1⁄2 loaf ciabatta bread, med dice
- 2 Tbs extra virgin olive oil
- 1⁄2 tsp salt
- 1⁄2 tsp fresh ground pepper
- 3 oz bloody mary mix
- 3 oz extra virgin olive oil
- 2 tsp horseradish, prepared
- 2 Tbs fresh basil, chiffonade
- 1 tsp salt
Preparation
- Preheat oven to 400F.
- Dice heirloom tomatoes, english cucumbers, red onion, avocados, fresh lime juice to proper size. Mix avocados separately with lime juice. Set aside.
- Toss diced ciabatta olive oil, salt and black pepper.
- Place in 400F oven for 8 minutes. Set aside to cool.
- Blend bloody mary mix, prepared horseradish, salt and half of basil in mixer.
- Stream extra virgin olive oil slowly into blender at medium speed until incorporated.
- Mix salad components, 2 to 4 oz of dressing, and remaining basil. Serve cold.
