Well, we may not be at the official start of summer yet, but the weather would argue otherwise. I’ve been spending a lot of time in Sacramento lately, and it’s not uncommon for the temperatures to reach into the 80s while I’m still working on my first cup of coffee. Needless to say, on days like these, the last thing I want to do is fix dinner standing over a hot stove. I’d much rather stand over a hot grill, where at least I can enjoy the Delta Breeze in the early evening as I cook on the deck.

It’s on days like these that I like to plan the whole meal around the grill, keeping it simple as the family and I enjoy the evening outdoors. This avocado and marinated tomato dish is a favorite fallback of mine — it’s easy to fix and comes together quickly, perfect for a weeknight meal but also dramatic enough when planning for company. I like to prepare the marinated tomato salad early in the day, giving the flavors time to marry, but it also works well assembled at the last minute. Shortly before grilling, I’ll halve the avocados and brush them with a light coating of mayonnaise and seasoning — the mayonnaise helps to prevent the avocados from browning before grilling, and also keeps the cut halves from sticking to the grill as they cook. Assembled, the recipe is always a showstopper with guests — they love the colorful display and bright, rich flavors.

GRILLED AVOCADO WITH MARINATED TOMATO SALAD

25 minutes, plus marinating time. Serves 4

MARINATED TOMATO SALAD

1/4 cup olive oil

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

1/2 teaspoon sea salt

Freshly ground black pepper

1/4 sliced red onion, very thinly sliced lengthwise

6 large basil leaves, very thinly sliced

2 tablespoons capers, drained and chopped

2 garlic cloves, minced

2 pints ripe grape or cherry tomatoes, halved

In a non-reactive bowl, whisk together the oil, vinegar, mustard, salt and several grinds of pepper. Stir in the onion, basil, capers and garlic. Gently fold in the tomatoes. Cover and refrigerate before serving. This makes about 5 cups salad, more than is needed for the remainder of the recipe; the salad improves in flavor as it marinates, and will keep up to 2 days.

GRILLED AVOCADO AND ASSEMBLY

2 large ripe avocados

2 to 3 tablespoons mayonnaise

Sea salt and freshly ground black pepper

Prepared marinated tomato salad

Halve the avocados and discard the seeds. Brush the cut interior of each half with a thin layer of mayonnaise (this coating will help to keep them from browning before grilling). Season each half with a sprinkling of salt and a couple grinds of pepper.
Heat a grill over medium-high heat until hot.
Place the avocados, cut-side down, on a grill rack. Grill the halves for a minute or two. Using tongs, carefully rotate the halves slightly to give them good grill marks, and continue grilling for another minute or two. Remove to a serving platter, cut-side up.
Spoon the tomato salad over the avocados and serve immediately.

Note: From Noelle Carter. Adapted from a recipe I created that originally ran in the Los Angeles Times.