Tomato, Onion, Avocado Salad

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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

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  • 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.

Ingredients

  • 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

Method

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.

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Tomato Onion Avocado Salad

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Showing 4 of 19 Comments

  • Gwyn Walton

    This is delicious Elise! We had some left over fresh mozzarella cheese that we need to use so we cut into cubes and put on top. We did half the salad with red wine vinegar and the other half with a good quality balsamic vinegar and they were both really tasty! My picky 3 year old grandson devoured it. He loved all of it including the onions and an hour later after dinner he asked for more and ate a good sized serving. Lol he wasn’t interested in anything else we had for dinner. We will most definitely be making this again and again! Thanks for a refreshing delicious salad recipe

  • Heather Latondresse

    Thanks Elise for your great recipes! Of all the internet recipe sites I always fall back on yours as they are consistantly good and creative. For company this past weekend I made this Tomato, Avocado salad and paired it with the Greek Lemon Chicken Skewers. What a hit.

  • Renee

    Nice and fresh! Great summer vegetable idea. I’ve heard of soaking onions before, but sprinkling with water and vinegar sounds better.

  • Michael Baker

    Add crumbled bleu cheese to finish it off. I’ve been making this for years.

  • Fiona

    Tried this in a restaurant last night and made your version today exact same utterly yum !!!

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