This Avocado and Tomato Salad is a bright, simple dish that highlights ripe produce and a zesty dressing. I make it often in summer because it comes together in under 10 minutes and tastes like sunshine in a bowl. If you want a heartier meal built around the same flavors, try my grilled chicken and fresh avocado-tomato salad for inspiration.
Why Make This Recipe
- It’s fast: ready in about 10 minutes with no cooking required.
- It’s fresh and flavorful: creamy avocado meets juicy, slightly acidic tomatoes for great balance.
- It’s nutritious: healthy fats from avocado and vitamin C from tomatoes make this a good side or light lunch.
- It’s versatile: serve it alone, over greens, or as a taco topping.
- Personal insight: I love this salad because a squeeze of lime and a quick chill transforms simple ingredients into something restaurant-worthy.
If you want a plated entree option, it also pairs beautifully with warm proteins like grilled chicken with fresh avocado-tomato salad.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 0 minutes
- Total time: 10 minutes
- Servings: 4 as a side (adjust ingredients for more)
- Difficulty: Easy
- Method: Raw assembly and tossing; no heat required, just knife work and gentle mixing.
My Experience Making This Recipe
I tested this recipe multiple times using different tomato varieties and ripeness levels to tune the seasoning. I learned that firm-ripe avocados and slightly under-ripe tomatoes keep the texture balanced and prevent sogginess. Simple adjustments—extra acid or a pinch of sugar—fixed variations between tomato batches.
How to Make Avocado and Tomato Salad
Start by cutting 2 medium ripe avocados into 1/2-inch cubes and halving 2 cups of cherry tomatoes or slicing 3 medium tomatoes into bite-size pieces. Thinly slice 1/4 cup red onion and finely chop 2 tablespoons fresh cilantro or basil. Whisk 2 tablespoons extra-virgin olive oil with 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; toss gently so you don’t mash the avocado. Chill 10–15 minutes if you want the flavors to meld, then taste and adjust seasoning before serving.
For texture ideas and a cucumber-forward variation, see my tomato cucumber avocado summer salad.
Expert Tips for Success
- Choose avocados that give slightly to gentle pressure but aren’t mushy; ripe-but-firm avocados hold cubes best. Use a sharp chef’s knife for clean cuts.
- Salt the salad lightly at first; tomatoes vary in sweetness and acidity, so finish seasoning after resting.
- Use high-quality extra-virgin olive oil and freshly squeezed lime or lemon juice for bright flavor—avoid bottled dressings.
- If you plan to prepare ahead, add avocado just before serving or toss avocado in 1–2 teaspoons of citrus juice to slow browning.
- For a summery twist, mix in charred corn and cilantro like in this avocado corn summer salad with cilantro to add smoky sweetness and texture.
How to Serve Avocado and Tomato Salad
- As a simple side: place on a bed of mixed greens or baby arugula and drizzle any leftover dressing.
- As a main for light lunches: serve over cooked quinoa or farro and add a can of rinsed white beans for protein.
- As a topping: spoon it on grilled fish, bruschetta, or tacos for a fresh counterpoint.
- For a composed plate: pair with contrasting flavors such as citrusy roasted beets or a beet and orange summer salad to create a colorful spread.
Storage and Reheating Guide
Store the salad in an airtight container for up to 24 hours in the refrigerator; beyond that, avocado will darken and become softer. If you must make ahead, keep the dressing separate and add avocado within 30 minutes of serving. Freezing is not recommended because avocado becomes watery and grainy when thawed. There’s no reheating needed—if the salad tastes slightly flat after refrigeration, refresh with another squeeze of lime and a pinch of salt.
Recipe Variations
- Mediterranean: add 1/4 cup crumbled feta, 2 tablespoons chopped kalamata olives, and a teaspoon of dried oregano. (Gluten-free, contains dairy.)
- Dairy-free & nutty: fold in 2 tablespoons toasted pumpkin seeds and a tablespoon of apple cider vinegar for tang. (Dairy-free, gluten-free.)
- Avocado-tomato salsa: finely dice ingredients, omit oil, and use 2 tablespoons lime juice and 1 minced jalapeño to make a chunky salsa for chips.
- Protein boost: add 1 cup cooked shrimp or flaked canned tuna, and serve over greens for a more substantial meal.
Nutritional Highlights
- Rich in monounsaturated fats from avocado, which support heart health and satiety.
- Tomatoes provide vitamin C, potassium, and antioxidants like lycopene.
- Allergen note: inherently gluten-free and can be dairy-free; add-ons like feta introduce dairy. One serving as a side is roughly 150–200 calories depending on oil amount—adjust portion sizes for calorie-sensitive diets.
Troubleshooting Common Issues
- Avocado browning: toss avocado with 1 teaspoon lime juice or add it just before serving to minimize oxidation.
- Soggy salad: cut tomatoes larger or drain excess juice from tomatoes on a paper towel before mixing to reduce excess liquid.
- Bland flavor: increase acidity (another 1/2 tablespoon lime) and add a pinch of sugar if tomatoes are very tart or flavorless.
Frequently Asked Questions
Q: How do I prevent the avocado from turning brown overnight?
A: Acid helps: toss avocado cubes in 1 teaspoon to 1 tablespoon of lime or lemon juice per avocado, then refrigerate in an airtight container. If you must assemble early, keep avocado separate from dressing and mix right before serving.
Q: Can I use canned tomatoes or cherry tomatoes out of season?
A: I recommend fresh, firm-ripe tomatoes for best texture. Canned tomatoes are too soft and watery for this salad; if using out-of-season cherry tomatoes, drain and pat them dry and consider roasting briefly to concentrate flavor.
Q: Is it okay to mash the avocado for a creamier dressing?
A: Yes—mashing one avocado into the dressing creates a creamier vinaigrette and helps the dressing cling to ingredients. Use a fork or small whisk and adjust olive oil to reach the desired consistency (about 1 tablespoon additional oil if needed).
Q: Can I make this salad for meal prep lunches?
A: You can prep components—dressings, sliced onions, and chopped herbs—in advance but store avocado separately and add just before eating. Keeping ingredients separate preserves texture and keeps the salad tasting fresh.
Avocado and Tomato Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and simple salad featuring creamy avocado and juicy tomatoes, perfect for summer.
Ingredients
- 2 medium ripe avocados, cubed
- 2 cups cherry tomatoes, halved or 3 medium tomatoes, sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro or basil, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cut the avocados into 1/2-inch cubes.
- Halve the cherry tomatoes or slice the medium tomatoes into bite-size pieces.
- Thinly slice the red onion and chop the cilantro or basil.
- In a bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Toss the avocado, tomatoes, onion, and herbs gently with the dressing.
- Chill for 10-15 minutes if desired, taste, and adjust seasoning before serving.
Notes
Store the salad in an airtight container for up to 24 hours in the refrigerator. Add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg