Place the sliced red onion in a bowl and cover with 1 tbsp of the red wine vinegar. Cover and leave it to soak in the fridge for about half an hour.
When you are ready to serve, cut up all the tomatoes into uneven halves and chunks. Arrange them so they all face cut side up and generously season them with sea salt, black pepper, thyme, lemon zest, a good drizzling of olive oil and the remaining tbsp of red wine vinegar. Gently slide them off the board into a nice wide serving dish, making sure to keep all the juices and seasoning. Add in the avocado and sliced red onion and gently with your hands combine it all together. Serve immediately.
Yield: 4 Servings
500g Heritage tomatoes
1 Avocado – stoned, skin removed and sliced lengthways into wedges
1 Medium red onion – sliced thinly
Small bunch of thyme
Zest of 1 unwaxed lemon
2 Tbsp red wine vinegar
Extra virgin olive oil
Freshly ground black pepper