Beef and Tomato Salad

1/4 cup very finely chopped red onion
1/4 cup Champagne vinegar
1/3 cup extra-virgin olive oil
1 tablespoon Dijon mustard
Kosher salt
Pepper
1 1/2 pounds cherry and medium-size heirloom tomatoes—cherry tomatoes halved, heirloom tomatoes cut into chunks
1 pound leftover grilled steak, cut into strips
2 medium avocados—peeled, pitted and cut into 1 1/2-inch pieces
1/2 cup snipped dill
1/3 cup tarragon leaves

In a large bowl, whisk the red onion with the Champagne vinegar and let stand for 10 minutes. Whisk in the olive oil and Dijon mustard and season with salt and pepper. Add the tomatoes, beef and avocados and toss to coat. Season with salt and pepper and toss again. Fold in the dill and tarragon and serve right away.

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