Tomato, Onion, Avocado Salad
If you tend a summer garden, then you are likely confronted with the same joyful dilemma that greets most of your fellow gardeners. When the tomatoes begin to ripen, they come in force!
What to do with all these tomatoes?
One of my favorite recipes for making use of fresh, ripe, garden tomatoes is this Italian inspired tomato salad with red onions, parsley, oregano, and avocados.
My friend Michelle (we’ve known each other since age 13) first introduced me to this salad several years ago. It’s one her favorite salads to bring to summer potlucks and family gatherings.
Michelle comes from a large extended Italian American family that truly loves food. The salad is based on a traditional Italian tomato salad, but with avocados taking the place of mozzarella.
I’ve been making a platter of this salad every few days with my ripe tomatoes. It’s easy to pull together and makes for a great presentation to serve to guests.
Pro tip: slice the onion first and place in a bowl. Sprinkle with a little water and red wine vinegar. Then prep the other ingredients. Just a few minutes in a little vinegar water will help take the edge off of the onion slices.
- 3-4 fresh large tomatoes, sliced
- Kosher salt
- 1/2 red onion, thinly sliced
- 2 avocados, peeled and cut into bite-sized chunks
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoons crumbled dried oregano, or 1 Tbsp chopped fresh oregano
- Red wine vinegar (a good, strong red wine vinegar)
- Extra virgin olive oil (the best quality)
- Freshly ground black pepper
1 Layer tomatoes, onions, avocado, add parsley, garlic, oregano: Place a layer of sliced tomatoes on a large serving platter. Sprinkle with salt. Arrange the slivers of thinly sliced red onions and the chunks of avocado over the tomatoes.
Sprinkle with chopped fresh parsley, minced garlic, and crumbled dried oregano.
2 Dress with red wine vinegar and olive oil, salt and pepper: Drizzle red wine vinegar and olive oil over the platter. Sprinkle with a little more salt and freshly ground black pepper.
Serve immediately or cover with plastic wrap and let sit at room temp for an hour or two before serving. Do not refrigerate.