Some dishes are less about cooking and more about composing.
The tomato-and-avocado stack is one of those. At its heart, it’s beautifully simple: ripe summer tomato, creamy avocado, a careful hand with seasoning. But the details are what make it memorable: the brine of a fried caper, the gentle sharpness of pickled onion, the particular richness of a good finishing salt.
It’s the kind of dish that looks considered without being complicated. The kind guests often ask about quietly, over a second cup of coffee.
At the Williams House, we believe breakfast should feel like something. This one does.
Ingredients
Serves 2 (easily multiplied for a larger table)
- 1 large heirloom tomato, sliced into four ¼-inch rounds
- 1 ripe avocado
- Fried capers (see below)
- Pickled onions (see below)
- Pink Himalayan sea salt (we love Salt Sisters)
- Fresh ground pepper
Directions
- Place one slice of tomato on a small serving plate.
- Halve the avocado, remove the pit and skin, and slice into ¼-inch pieces. Lay half the avocado slices evenly over the tomato.
- Place a second tomato slice on top.
- Finish with a generous scatter of fried capers and a spoonful of chopped pickled onions.
- Season thoughtfully with salt and fresh ground pepper. Serve immediately.
To Make the Fried Capers
Capers become something else entirely when fried, crisp, briny, and a little irresistible.
- Rinse and drain 2 tablespoons of capers. Pat them as dry as possible; moisture is the enemy of a good fry.
- Heat olive oil in a small skillet to a depth of about ¼ inch. Once shimmering, add the capers and fry until they pop open, like little blossoms. Remove with a slotted spoon onto paper towels.
- Transfer to a fresh paper towel to keep them as dry and crisp as possible until ready to use.
To Make the Pickled Onions
These take a little planning ahead, but once you have a jar in the refrigerator, you’ll find yourself reaching for them often.
- Thinly slice white onions and pack them tightly into a mason jar.
- Fill the jar halfway with red wine vinegar, one-quarter with your favorite red wine, and one-quarter with a good olive oil. Add a pinch of salt.
- Seal the jar and shake well. Refrigerate, shaking once or twice a day.
- The onions will be ready in 2 to 3 days: bright, tender, and gently tangy.
Note: This is a simple, refrigerator version meant to be enjoyed within a week or two. For longer preservation, follow a proper canning process.
A Note on Avocado: The one thing avocado asks of you is timing. Slice it close to serving, and if you need to prepare it slightly ahead, a squeeze of fresh lemon or lime juice will keep it looking its best.
