Fresh Tomato and Cheese Curd Salad

• 5 large tomatoes, preferably heirloom, chopped
• 1 teaspoon kosher salt
• 4 ounces Herbed Croutons (page 243) or store-bought croutons (about 2 cups)
• 1 tablespoon minced fresh cilantro
• 1 tablespoon thinly sliced fresh chives
• 1 avocado, sliced
• 8 ounces fresh cheese curds or fresh mozzarella, cut into 1/4-inch pieces (2 cups)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Freshly ground black pepper, to taste

1. Place the tomatoes in a large bowl.
2. Add the salt, toss, and let rest for 5 minutes.
3. Drain the tomato liquid from the tomatoes into a small, nonreactive saucepan (see Note, page 28).
4. Cook the liquid slowly over medium heat until reduced by half, about 15 minutes.
5. Set the liquid aside in a small bowl to cool to room temperature.
6. Add the croutons, reduced tomato liquid, cilantro, chives, avocado, cheese curds, olive oil, vinegar, and black pepper to the tomatoes and gently toss.
7. Let stand for 3 minutes and then toss again.
8. Serve at room temperature.
9. The salad will keep, covered, for up to 2 days in the refrigerator; add the avocado just before serving.

tomatoes, kosher salt, croutons, fresh cilantro, chives, avocado, fresh cheese curds, extravirgin olive oil, white wine vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/fresh-tomato-and-cheese-curd-salad-387727 (may not work)