A light, refreshing Tomato and Avocado Salad is perfect for all of your summer celebrations! Ready for the table in just 10 minutes, you can serve this salad for a quick summer lunch or at any summer party. It goes great with any grilled protein, from fish to chicken or steak, and everybody loves it!
There’s about to be a glut of something around here. That would be tomatoes. And I couldn’t be happier! A fresh tomato picked at the peak of ripeness and eaten still warm from the sun’s rays…why that’s just about as close to perfection as you can get.
I’ve always grown tomatoes. Even in the years when I don’t plant much of a garden, I always have tomatoes.
However, in the place where we live now, it has become almost impossible to grow anything at all because of the deer and squirrel population. If the deer don’t eat it, the squirrels do. Even all the little apples off our tree.
Have you ever seen a squirrel try to wrestle an apple down a tree without dropping it? After you get over your fury at the squirrel for mutilating your crop (once again), it can be downright hilarious.
Here’s this teeny little squirrel with a huge mouthful of apple, trying to maneuver the very limber limbs of an apple tree. It’s nearly as entertaining as when BeeBop puts oil on the bird feeder post so they can’t climb up it.
Enjoy Fresh Tomatoes While You Can
Of course, one of my most favorite ways to enjoy fresh, ripe garden tomatoes is in a tomato sandwich. I love the simple, classic one consisting of two slices of soft, white bread spread thickly with good mayonnaise, topped with slices of juicy tomato, and lots of salt and pepper. Hold over the sink and eat it while the juice drips down your arm. Yum. Summer.
When you get tired of tomato sandwiches (What! As if!), here’s another idea for those beauties. A Tomato and Avocado Salad with onion and cilantro, dressed simply with lemon juice, olive oil, salt, and pepper. It’s almost as yummy as a tomato sandwich!
Recipe Snapshot
Cuisine: American
Cooking Method: No cook
Total Time: 10 Minutes
Servings: 2
Primary Ingredient(s): Tomato, Avocado, Olive Oil, Lemon, Cilantro
Skill Level: Easy
What You’ll Like About This Recipe
- Quick and simple. Comes together in 10 minutes with just a few ingredients.
- No cooking required. Perfect for hot days when you want the stove to stay off!
- Fresh and flavorful. The richness of avocado pairs so well with the juicy acidity of ripe tomatoes.
- Customizable. Add cucumbers, olives, or switch up the herbs based on what you have.
WHAT PEOPLE ARE SAYING …
“I have made this salad 3 times this week! Yes, it is refreshing on these hot days. This salad is easy to make and I love the addition of cilantro.”
— Robbie
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Ingredient Notes
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- Ripe tomatoes – Go for something juicy and flavorful, like Brandywine or Beefsteak tomatoes. Heirloom tomatoes are even better if you can find them.
- Avocado – Choose an avocado that is ripe but not mushy. It should give slightly when you press it gently with your thumb.
- White onion – Thinly sliced for just a bit of a sharp bite; red onion works too if you prefer a milder flavor.
- Fresh cilantro – Adds a bright, herbal pop. Parsley or basil can pinch-hit if cilantro’s not your thing.
- Lemon juice – A squeeze of fresh lemon juice keeps everything vibrant and balances the richness of the avocado.
- Extra virgin olive oil – Use a high-quality extra virgin olive oil here. A little drizzle goes a long way.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Tomato Avocado Salad
- Slice the tomatoes, avocado, and onion. Arrange the sliced tomatoes, avocado, and onion on a platter.
- Scatter the cilantro over the top.
- Drizzle with the lemon juice and olive oil.
- Sprinkle with salt and pepper.
Recipe Success Tips
For this recipe, I recommend using tomatoes such as Beefsteak or Brandywine (if you can find them), or any heirloom variety. Just make sure the tomatoes you choose are completely ripe.
Wondering how to choose a good, ripe tomato? It’s not difficult, actually. Just make sure that the tomatoes don’t have any obvious blemishes like split skins or dark spots. Weigh the tomato in your hand; it should feel heavy for its size. It should also feel firm yet soft enough to give slightly when pressed. And a ripe tomato should be fragrant when you smell the spot where it was attached to the stem.
And the same with avocados. Ripe Haas avocados will typically have a dark skin and feel slightly soft but not mushy when gentle pressure is applied.
Recipe Variations and Substitutions
- A small cucumber, peeled and cut into slices, is a nice addition.
- Add a few Kalamata olives for extra flavor and interest.
- Substitute balsamic vinegar for the lemon juice.
- If you’re not a fan of cilantro, try fresh parsley or basil as a substitute.
Storing Leftovers
I recommend serving this recipe fresh. It will hold for about an hour, but beyond that, it quickly loses its appeal because of the tendency of avocados to turn brown.
Questions About Tomato and Avocado Salad
Cut avocados go brown very quickly. However, the lemon juice in this salad will help prevent that from happening for a short time. Even though it’s best eaten soon after making, it will keep for about an hour if it’s well wrapped with plastic wrap.
Yes! Cherry or grape tomatoes are good substitutes. They hold their shape, reduce juice release, and add flavor and color throughout the salad.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Tomato and Avocado Salad
Ingredients
- 2 large ripe tomatoes sliced
- 1 ripe avocado peeled and sliced
- ¼ medium white onion thinly sliced
- 2 tablespoons fresh cilantro leaves (or parsley, or basil)
- Juice of half a lemon
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Arrange the sliced tomatoes, avocado, and onion on a platter.2 large ripe tomatoes, 1 ripe avocado, ¼ medium white onion
- Scatter the cilantro over the top.2 tablespoons fresh cilantro leaves
- Drizzle with the lemon juice and olive oil.Juice of half a lemon, 2 tablespoons extra virgin olive oil
- Sprinkle with salt and pepper.½ teaspoon sea salt, ½ teaspoon ground black pepper
Notes
- Make sure that the tomatoes and avocado you select are fully ripe for the best flavors.
- This salad is best enjoyed within about an hour of making it, as the avocado will quickly start to brown.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on June 27, 2014. It has been updated with new photos and additional information.
Ok, I have made this salad 3 times this week! Yes, it is refreshing on these hot days. This salad is easy to make and I love the addition of cilantro. Thanks for the recipe!
I’m so glad to know you’re enjoying this recipe! It’s always a favorite at our house in hot weather.
This salad is so light and fresh, it just taste like summer!
And so good in this hot weather!
I WISH I could eat avocadoes – I would eat this EVERY SINGLE day!
This is very similar to what I make, adding shrimp, and a ranch kind of dressing. Serve it over chopped lettuce and EVEN MEN WILL EAT IT!
Miss P
Yum! That sounds delicious, too. I love the idea of adding shrimp to this salad.