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.

Tomato Onion Avocado Salad

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.

Updated from the recipe archive. First posted in 2010.

Tomato, Onion, Avocado Salad Recipe

  • Prep time: 15 minutes
  • Yield: Serves 6 to 8

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


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.

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Tomato Onion Avocado Salad

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 19 Comments

  • CherylK

    Looks scrumptious! My favorite summer sandwich is tomato (fresh picked), avocado and onion with a little mayo on nutty, multigrain toast. This would be just great as a salad or stuffed into a wrap, I think. Thanks to you and Michelle!

  • Mandy Frielinghaus

    This is a firm favourite in my family since I was a young girl. I like the addition of garlic in your recipe.
    :-) Mandy

  • Dave

    For a simple variation, just chunk cut the tomato onion, and avocado; toss with mayo and serve. We had that in a restaurant a few years ago and it is super simple and wonderful.

  • James

    This is great. You can slice a turkey kielbasa sausage, grill briefly on top of the stove, and add to the salad. Makes a great meal!

View More Comments / Leave a Comment