Looking for a light yet flavorful salad that brings together the best of land and sea? This vibrant dish combines juicy tomatoes, creamy avocado, crispy garlic croutons, and delicate roe slices for a refreshing bite with a surprising pop of briny goodness. Perfect for a summer lunch or an elegant starter, this salad is as visually stunning as it is delicious.
Recipe: Tomato, Avocado, and Roe Salad with Garlic Croutons
Author: Christopher Peskias
Photography: George Dracopoulos
Food Styling: Tina Webb
Total Time: 30 minutes
Servings: 4
Ingredients
Garlic Croutons
- 1 kg stale bread, cut into 2×2 cm cubes
- 3 cloves garlic, finely minced
- 100 ml extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Salad
- 1.2 kg ripe but firm tomatoes, diced
- 1 ripe avocado, cubed
- 1 cup fresh basil leaves (substitute with mint or parsley if unavailable)
- 60 ml extra virgin olive oil
- 150 g Trikalinou roe (or any high-quality roe), thinly sliced (about 30 slices)
- Salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the Garlic Croutons
- Preheat your oven to 150°C (300°F).
- In a large skillet, sauté half the garlic in half the olive oil over medium heat until lightly golden.
- Add half the bread cubes, tossing well to coat evenly. Cook for 1-2 minutes until slightly crisp.
- Transfer the croutons to a baking tray and repeat with the remaining garlic, oil, and bread.
- Spread the croutons in a single layer (avoid overlapping) and bake for 25 minutes, or until golden and crisp.
- Season with salt and pepper, then drain on paper towels. Replace the towels after 30 minutes to absorb excess oil.
Tip: These croutons can be made 1-2 days in advance and stored in an airtight container to maintain their crunch.
Step 2: Assemble the Salad
- Dice the tomatoes into cubes roughly the same size as the croutons. Place them in a large bowl.
- Season with salt, pepper, and olive oil, then let sit for 10 minutes. The tomatoes will release their natural juices, creating a light, tangy dressing—no vinegar needed!
- Peel and cube the avocado, then add it to the bowl along with the chopped basil. Gently toss to combine.
- Divide the salad among plates, then top with roe slices and a generous handful of garlic croutons.
- Finish with a grind of fresh pepper and serve immediately.
Why You’ll Love This Salad
- Texture Play: The creaminess of avocado, juiciness of tomatoes, and crunch of croutons create a perfect balance.
- Umami Boost: The roe adds a luxurious, briny depth—like a “little explosion of the sea” in every bite.
- No-Fuss Dressing: The tomatoes’ natural acidity blends with olive oil for a simple yet flavorful coating.
Pairing Suggestion: Serve with a crisp white wine or as a starter before grilled fish or seafood pasta.