9 Comments / Reviews

  1. Jess

    Can you substitute cherry tomatoes for the heirloom?

    Sure, why not? But this will be best when tomatoes are in season, mid to late summer. ~Elise

  2. Donna

    I tried this for the first time a couple of weeks ago, and have made it three times since. It’s so good and it’s easy and quick to make…less than 5 minutes from grocery sack to bowl.

  3. Carol

    Elise, thanks for this wonderful recipe! I found avocados on sale the other day and, of course, checked your site for a good way to eat them. I chopped rather than sliced the avocado and tomato, and I also chopped a hard boiled egg. It was the perfect lunchtime meal! I raved to my husband and made it for him the next day. Needless to say, he sent me back to the grocery store to buy more avocados! We can’t get enough of this salad. Perfect for summertime.


  4. Jennifer

    My Aunt Lisa always made a similar salad as an appetizer which, when I was watching my weight, would sometimes be my main course, lost weight, but sometimes had to pop some popcorn to fill me up!! Anyway, she used sliced tomato, mozzarella, balsamic vinigrette dressing, and some fresh cut basil; I added the avocado, since I love it so.. Deeelicious!

  5. seatech1

    This is simple and elegant. I always like dishes such as this. One of my favorite things to serve (and eat) is another simple recipe like this. I slice up some italian plum tomatoes (lengthwise) and some fresh mozzarella cheese and alternate them on a plate, topped with some freshly made italian dressing. That’s it. Makes a great appetizer. I may add avocado to that and see how it tastes, with a light vinegarette.

  6. Katie

    We made this last night with a simple meal of a grilled cheese and corn on the cob. Both of those were good too but this was definitely the highlight! I love the interplay of the rich avocado with good salt and lemon – one of the best flavor combos there is. Add a ripe heirloom tomato and you just can’t go wrong! Thanks for the recipe!

  7. James

    Looks good.

    I like avocado with onion, olive oil and salt.

    That’s it. It’s delicious.

  8. julie

    I saw the NYT quick recipe article — I have a print-out of it on my counter for quick ideas.

    This made a perfect light supper tonight — so tasty and gorgeous! I really appreciate the avocado-cutting instructions, too.

  9. SAS

    Hi Elise! This post reminds me of your “how to boil a perfect egg post” because I love to make a lunch salad from heirloom tomatoes, avacado and hard boiled eggs! I posted it before, but I think it’s worth sharing again. So, here’s a twist on your post today:

    My French friend, Florence, once showed me a lovely way to enjoy hard boiled eggs. You slice up some tomato (heirlooms are great if you can get them, or any variety of tomato you like), 1/2 an avocado sliced or cubed, and 3 sliced eggs, and make a salad. I drizzle it with some extra virgin olive oil (optional, as Elise says above), and sprinkle with salt and pepper. I’m partial to celery seed, so I generally add that, too.

    Beautiful photo, too, I always find the colors lovely.

No ImageAvocado Heirloom Tomato Salad

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