Avocado Tomato Salad – Easy Summer Salad Recipe

There's something magical about the crisp freshness of a summer salad, especially when it stars ripe, creamy avocados and juicy tomatoes. This Avocado Tomato Salad bursts with vibrant colors and garden-fresh flavor, making it the perfect side for grilled meats, picnics, or a light lunch on a warm day.

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I first whipped up this salad during a last-minute barbecue when I needed something fast, fresh, and satisfying. It became an instant hit – now it's my go-to whenever I need a dish that's both effortlessly beautiful and undeniably delicious.

Why You'll Love This Avocado Tomato Salad

Simple, fresh, and incredibly flavorful – this salad checks all the boxes for an ideal summer dish.

It's quick and easy. With just a handful of ingredients and under 15 minutes of prep time, this recipe fits perfectly into even the busiest schedule. No cooking, no fuss – just slice, toss, and serve.

It's naturally healthy. Full of heart-healthy fats from the avocados and packed with antioxidants from fresh tomatoes, this salad is as nourishing as it is tasty.

It’s budget-friendly. All the ingredients are easy to find and affordable, especially during summer when tomatoes and avocados are in peak season.

Perfect for any occasion. Whether you're hosting a backyard cookout or packing a picnic basket, this salad complements just about anything and always disappears fast.

Once you try it, you’ll be looking for any excuse to make it again.

Ingredients Notes

This recipe comes together with just a few basic ingredients, but the key is choosing them well. Freshness really makes all the difference here.

Avocados are the star of the show. Look for ones that are ripe but not mushy. They should yield slightly to pressure without feeling soft. Slice them right before serving to keep them fresh and vibrant.

Tomatoes bring juicy sweetness and a pop of color. I love using cherry or grape tomatoes for their bursty texture and sweetness, but heirloom varieties are great if you're going for a rustic, colorful presentation.

Red onion adds just the right amount of sharpness and crunch. Slice it thinly and soak in cold water for a few minutes if you prefer a milder flavor.

Fresh basil ties everything together with its peppery, aromatic punch. Tear the leaves rather than chopping them to avoid bruising and bring out their fragrance.

You won’t need any fancy gadgets here – just a sharp knife, a cutting board, and a large bowl for tossing everything together.

How To Make This Avocado Tomato Salad

Putting this salad together couldn’t be simpler, but a few small tips will help you get the best texture and flavor every time.

Start by slicing your cherry tomatoes in half and adding them to a large bowl. If you’re using larger tomatoes, chop them into bite-sized pieces. Sprinkle with a bit of salt to start drawing out their juices – this creates a light, natural dressing base.

Next, slice your red onion as thinly as possible. Add it to the bowl with the tomatoes so it can mellow out a bit while you prepare the rest.

Cut your avocados just before serving. Slice them in half, remove the pits, and gently scoop the flesh out of the skin. Dice them into chunks and add to the bowl.

Tear your fresh basil over the salad, then drizzle everything with extra virgin olive oil and a squeeze of fresh lemon juice. Gently toss everything together with clean hands or a soft spatula – be careful not to mash the avocado.

Give the salad a final taste and season with salt and freshly ground black pepper. Let it sit for about 5 minutes to let the flavors meld before serving.

This salad takes about 10–15 minutes to make, start to finish. It’s best served immediately while the avocado is fresh and the flavors are bright.

Storage Options

Because this salad contains avocado, it's best enjoyed right after it's made. The avocados will start to brown and soften too much over time.

If you have leftovers, store them in an airtight container in the refrigerator and eat within 24 hours. To slow browning, press a piece of plastic wrap directly onto the surface of the salad before sealing the container.

Alternatively, you can prep the components separately. Cut the tomatoes, onions, and basil in advance, then dice and add the avocado right before serving.

To rehydrate the salad slightly after refrigeration, add a fresh drizzle of olive oil and a pinch of salt before serving again.

Variations and Substitutions

One of the best things about this salad is how easy it is to customize. Here are a few favorite ways to mix things up:

For a heartier version, add crumbled feta or fresh mozzarella pearls. The creaminess pairs perfectly with the avocado.

If you want more protein, toss in grilled chicken, shrimp, or even chickpeas. It instantly transforms the salad into a satisfying meal.

Switch up the herbs by using cilantro, parsley, or dill for a different flavor profile. Each herb brings its own personality to the dish.

Instead of lemon, try using balsamic vinegar or red wine vinegar for a different acidic twist.

Feel free to experiment with what’s in your fridge. This recipe is endlessly adaptable and always delicious.

Once you’ve made it your own, don’t be surprised if it becomes a weekly staple during the warmer months!

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