Tomato, Avocado and Escarole Salad
1 (8 ounce) container cherry tomatoes, halved
1/2 cup pitted castelvatrano olives, quartered
1/4 cup mint, chopped
1/2 teaspoon kosher salt
1 large head escarole, dark green leaves removed, remaining leaves chopped into bite sized pieces
1 tablespoon white balsamic vinegar
3 tablespoons extra virgin olive oil
1 avocado, chilled and diced
1/2 cup toasted pinenuts
As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.
In a large bowl combine the tomatoes, olives, basil and salt. Add the escarole, white balsamic and olive oil and toss gently to coat. Sprinkle in the avocado and the pinenuts.