Avocado Tomato Salad – Easy Summer Salad Recipe

There's something magical about the freshness of a ripe avocado paired with juicy summer tomatoes. This Avocado Tomato Salad is the kind of dish that feels like sunshine on a plate—bright, creamy, and bursting with flavor.

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I first tossed this salad together on a sweltering July afternoon when turning on the stove felt like a crime. Since then, it’s become a go-to for everything from backyard BBQs to lazy lunches on the porch. It’s quick, easy, and always a crowd-pleaser.

With just a handful of fresh ingredients and a drizzle of tangy dressing, this salad comes together in minutes and disappears even faster. Let’s dive in!

Why You'll Love This Avocado Tomato Salad

If you’re looking for a no-fuss summer salad that still delivers big on flavor, this is the one.

First off, it’s incredibly easy to make. We’re talking about a 10-minute prep time, no cooking required. Just chop, toss, and serve—perfect for hot days or last-minute entertaining.

It’s also light yet satisfying. Thanks to the healthy fats in the avocado and the hydrating quality of tomatoes and cucumbers, this salad leaves you feeling refreshed, not weighed down.

This salad is budget-friendly too. Using seasonal produce keeps costs low, and you don’t need any fancy ingredients or equipment to make it shine.

Finally, it’s versatile. Serve it as a side dish with grilled meats, spoon it over toast for brunch, or add chickpeas or grilled chicken for a complete meal.

Whether you're planning a picnic or just want something quick and healthy, this Avocado Tomato Salad fits the bill beautifully.

Ingredients Notes

This salad proves that simple ingredients, when fresh and well-balanced, can create something truly special.

Avocados are the creamy heart of this dish. Choose ones that are just ripe—soft enough to yield to gentle pressure but not mushy. Their rich texture brings a luxurious mouthfeel to every bite.

Cherry tomatoes or grape tomatoes are ideal here. They’re sweet, tangy, and hold their shape well when sliced. If you only have larger tomatoes on hand, just dice them into bite-sized chunks.

Cucumbers add crunch and contrast. I prefer English cucumbers for their thin skins and minimal seeds, but any variety will do. Slice them thin or dice them, depending on your texture preference.

Red onion gives the salad a bit of bite. Slice it thin and soak in cold water for 5-10 minutes if you want to mellow out its sharpness without losing flavor.

For the dressing, olive oil, lemon juice, and balsamic vinegar make a light, tangy vinaigrette that complements the salad without overpowering it. A touch of sea salt and fresh cracked pepper ties it all together.

No special equipment is needed—just a good knife, a cutting board, and a large mixing bowl will do the trick.

How To Make This Avocado Tomato Salad

Putting this salad together is a breeze, and once you’ve made it once, you’ll likely memorize the steps.

Start by prepping your vegetables. Halve the cherry tomatoes, dice the avocado, slice the cucumber and red onion. Try to keep the pieces relatively uniform so every forkful gets a bit of everything.

Next, in a small bowl or jar, whisk together your olive oil, lemon juice, balsamic vinegar, salt, and pepper. Taste and adjust as needed. Some people like it more tart, others prefer a richer olive oil base—make it your own.

In a large mixing bowl, gently combine the tomatoes, cucumber, and red onion. Pour the dressing over and give it a light toss to coat everything evenly.

Add the avocado last. This helps it hold its shape and prevents it from getting too mashed up. Gently fold it into the salad using a spatula or your hands.

Let the salad sit for 5-10 minutes before serving. This resting time allows the flavors to meld, and the tomatoes will release some of their juices, adding extra flavor to the dressing.

From start to finish, this salad takes about 15 minutes and can be served immediately or chilled for a bit. It’s vibrant, creamy, and full of summer flavor.

Storage Options

Avocado Tomato Salad is best enjoyed fresh, but you can still make it ahead with a few adjustments.

If you’re prepping in advance, store the chopped vegetables and dressing separately. Wait to cut and add the avocado until just before serving to prevent browning.

Once assembled, leftovers can be stored in an airtight container in the fridge for up to 24 hours. Keep in mind the avocado may brown slightly, but the flavor will still be delicious.

If you want to refresh the salad the next day, try adding a splash of lemon juice and a few fresh tomatoes or cucumber slices to liven things up.

To re-serve, give everything a gentle stir and taste for seasoning—you may need a pinch more salt or another drizzle of olive oil.

Variations and Substitutions

One of the best things about this salad is how flexible it is. You can tweak it to suit your tastes or use up what you have on hand.

Swap cherry tomatoes with heirloom varieties or even sun-dried tomatoes for a more intense, chewy bite.

Add feta cheese or mozzarella pearls for a creamy, salty contrast that pairs beautifully with the avocado and tomatoes.

Want more protein? Toss in some chickpeas, grilled chicken, or even shrimp to turn this side dish into a complete meal.

For a zippier flavor profile, try adding fresh herbs like basil, cilantro, or parsley. Herbs bring a brightness that elevates the whole dish.

And if you’re avoiding onions, try thinly sliced scallions or leave them out altogether. The salad is just as delicious without.

This is a dish that invites experimentation. Don’t be afraid to mix, match, and make it your own!

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