Avocado tomato salad is a simple summer side dish with big flavors! It’s an easy side dish to make for picnics or cookouts. This recipe is also a great way to use up your end-of-season tomatoes.
If you’re looking for an easy, tasty and healthy salad recipe to make this summer, choose this one.
Seriously! When it comes to summer produce, there isn’t much that tastes better than a fresh tomato salad. Unless, of course, it’s a tomato and avocado salad.
How do you pick out a good avocado?
Knowing how to choose a ripe avocado may seem difficult to do, but it isn’t. The key is knowing what to look for. You can tell if an avocado is ripe by the color of its skin, its texture, and by the color underneath the stem.
Avocados that are perfectly ripe should have:
- Shiny, smooth black skin. If the skin of the avocado is emerald green or a shade of dark purple, it isn’t fully ripe yet.
- Very few to no bumps on the skin’s surface. A good rule of thumb is, the smoother the skin, the riper the fruit is.
- A tan to dark brown color underneath the stem. If the stem is still intact, use your thumb and forefinger to pop it off.
- Just a little give when it is gently squeezed. If the avocado feels hard and does not give at all, it isn’t ripe yet. If it feels mushy, it is probably over ripe.
Usually when I buy avocados, I always have a ton and when they all go ripe at the same time. If that happens to you too, then you should try and make my Avocado Egg Salad Recipe, Creamy Avocado Cauliflower Salad, Whole30 Creamy Avocado Sauce, and Shrimp Avocado Cucumber Salad after you make this avocado tomato salad!
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What type of tomatoes are best for tomato salad?
I like to use cherry tomatoes because they have a low moisture content. As a result, the salad is less likely to be watery. Plum tomatoes are also lower in moisture. But truly, any variety of tomato will work just fine.
It’s important to draw out as much moisture as possible from the tomatoes. The best way to do this is to add salt to them. You don’t need to add a lot of salt. Simply give them a light sprinkle and then allow them to sit in a colander or strainer in a kitchen sink for 15 minutes or so.
How to Make Avocado Tomato Salad
By themselves, the ingredients in the salad are very basic. All you need to have on hand are:
- Fresh tomatoes
- Ripe avocado – To prevent them from turning brown, it is best to cut the avocados right before you add them to the tomato salad
- Shallot (you can substitute red onion if you don’t have shallot on hand)
- Fresh parsley (some people prefer chopped cilantro)
- Extra virgin olive oil
- Lemon juice (lime juice will also work)
- Salt and black pepper
When the simple ingredients come together, the avocado tomato salad takes on deeper flavor that pairs well with everything from burgers to grilled fish and chicken.
I think tomato salad is delicious with grilled salmon burgers!
To make the avocado tomato salad, simply add the ingredients to a large salad bowl. Toss everything together and then refrigerate the salad until serving time.
More salads to try:
Serve this Avocado Tomato Salad with:
- Place tomatoes, shallot and avocado in a salad bowl.
- Drizzle with olive oil and lemon juice. Toss very well to combine.
- Season with salt, pepper and fresh parsley to taste.
- If you do not have shallots, you can swap in finely diced red onions.
- Use a high-quality olive oil as the salad is not cooked and you'll taste the difference.
- Fresh lemon juice has better flavour than bottled lemon juice.
- To store: Store the salad in an airtight container for up to 3 days. Keep in mind that over time, the avocado will brown from oxidization and the tomatoes will release water so it's best to enjoy this salad immediately.
Nutrition information is calculated using an ingredient database and should be considered an estimate.