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Creole Tomato Salad

  • Yield: 6 servings


  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh herbs, such as parsley, basil, chervil, and/or tarragon
  • Salt and freshly ground black pepper to taste
  • 2 pounds ripe Creole or other good-quality tomatoes
  • 1 large sweet onion, such as Vidalia, Maui, or Walla Walla
  • 2 medium-size ripe Hass avocados, peeled and pitted
  • 3/4 pound fresh mozzarella cheese, cut into six 1/2-inch-thick slices


  • In a small mixing bowl, combine the olive oil, vinegar, garlic, and herbs. Whisk until well blended, then season with salt and pepper.
  • Cut the tomatoes into 1/2-inch-thick slices. Cut the onion into thin slices or rings. Slice the avocados lengthwise into 1/2-inch-thick slices. Season both sides of all of them with salt and pepper.
  • To serve, arrange the tomatoes, onion, and avocados on a large platter along with the cheese and drizzle with the dressing.