Tomato Avocado Salad
on May 19, 2024, Updated Jul 03, 2024
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This tomato avocado salad is made with just a handful of simple, fresh ingredients and is full of flavor! Serve it as a healthy side dish with grilled chicken, salmon, or steak.
Looking for another tomato salad to try? You’ll love this tomato avocado chickpea salad!
Table of Contents
- Why you’ll love it
- The ingredients
- How to choose an avocado
- Should you store tomatoes in the refrigerator?
- How to make tomato avocado salad
- Variations
- What to serve with avocado tomato salad?
- Storage
- More summer salads
- Did you make this tomato avocado salad? I’d love if you’d leave a recipe rating and review below.
- Tomato Avocado Salad Recipe
Why you’ll love it
Summer salad – While you can absolutely make this tomato salad anytime of year, it’s best made in the summer when tomatoes are in peak season and have the sweetest favor.
Healthy side dish – This fresh and flavorful salad is also made with simple and healthy ingredients. Avocado and olive oil provide healthy fats and the tomatoes are a great source of vitamin A, vitamin C, potassium, and lycopene.
Easy to make – This is an easy to make salad that doesn’t require and special equipment or cooking. It can be ready to eat in about 15 minutes.
The ingredients
- Avocados – Ripe avocados are a must for this salad. They give it a creamy texture that’s a great contrast with the crisp red onion and tomatoes.
- Tomatoes – I like to use cherry tomatoes for extra sweet flavor and ease of prepping. You only need to halve the cherry tomatoes.
- Red onion – Raw red onion is a great addition to salads. If the onion flavor is too harsh, dice it, and then soak it in cold water for a few minutes before adding it to the salad.
- Flat leaf parsley – Parsley is an amazing fresh herb to add to this salad. Fresh dill or cilantro would also work well, or a combination of fresh herbs.
- Dried oregano – Dried oregano gives the salad an earthy, minty flavor to the salad.
- Lemon – Use a fresh lemon and not bottled lemon juice. The flavor won’t be the same if using bottled juice.
- Olive oil – Balances the acidity of the lemon and brings the whole salad together.
How to choose an avocado
- The skin should be dark in color without any spots.
- Choose an avocado without any deep indentations, this is a sign that it’s bruised and overripe.
- Gently press the avocado with the palm of your hand. It should be firm, but give slightly with the pressure. If it feels soft, avoid it.
- Check the color underneath the stem/cap of the avocado. If it’s green, it’s ripe. If it’s brown, it’s overripe.
Should you store tomatoes in the refrigerator?
I don’t recommend storing tomatoes in the refrigerator unless they’re almost too ripe. While it extends the life of the tomato, it ruins the texture and flavor. The texture will be mealy and the flavor won’t be nearly as sweet.
How to make tomato avocado salad
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
This avocado salad is so easy to make! Simply peel and dice the avocado, halve the cherry tomatoes, dice the red onion, finely chop the parsley, and add them to a bowl.
Season the ingredients with the dried oregano, salt, and freshly ground black pepper. Squeeze lemon juice onto the salad and drizzle with olive oil.
Toss the salad gently being careful not to mash the avocado. Taste the salad for seasoning and adjust if needed.
Variations
- Add feta to the salad for a salty bite.
- A can of chickpeas added in will give the salad extra protein and fiber.
- Add shredded or diced cooked chicken to the salad to make it a main dish salad. Alternatively, try my chicken avocado corn salad.
- Swap the parsley with fresh dill or basil. You can also use a combination of fresh herbs. I especially love it with parley and dill combined.
- Add chopped cucumber for extra crunch.
What to serve with avocado tomato salad?
Storage
The tomato avocado salad is best the day it’s made. However, it will keep in an airtight container in the refrigerator for 1-2 days. The avocado will brown slightly and the salad will be more liquidy, but it will still taste good.
More summer salads
- Summer Quinoa Salad
- Strawberry Avocado Spinach Salad
- Blueberry Peach Feta Salad
- Tomato Corn Pasta Salad
- Cucumber Tomato Salad
- Summer Chickpea Salad
Did you make this tomato avocado salad? I’d love if you’d leave a recipe rating and review below.
Tomato Avocado Salad
Ingredients
- 2 cups cherry tomatoes halved
- 2 avocados peeled and diced
- 1/3 cup diced red onion
- 2 tablespoons chopped flat leaf parsley
- 1 teaspoon dried oregano
- Juice of a lemon
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Add the tomatoes, avocado, red onion, parsley, and dried oregano into a serving bowl.
- Season with salt and pepper. Squeeze the lemon juice all over the salad and drizzle on the olive oil. Gently toss the salad until well combined. Taste for seasoning and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
