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I make this with the addition of chickpeas…one of my fav summer salads.
I made this with some modifications last night, and my husband liked it so much he requested it again tonight! It’s a bit early in the season for great tomatoes, so I used halved cherry tomatoes instead. I made a dressing of the red wine vinegar, olive oil, minced garlic, dried oregano, and salt & pepper. I put the tomatoes, avocado, sliced onion, and parsley in a bowl, drizzled the dressing over, and tossed gently. I let it sit at room temperature for about an hour and a half, then served it with blue cheese crumbles on top. Yum! So light, fresh, and summery.
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
I’m so glad you liked it Gwyn! I’ve been eating it all summer long.
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.
Nice and fresh! Great summer vegetable idea. I’ve heard of soaking onions before, but sprinkling with water and vinegar sounds better.
Add crumbled bleu cheese to finish it off. I’ve been making this for years.
Tried this in a restaurant last night and made your version today exact same utterly yum !!!
Mahalo for this delicious and simple recipe! I made this recently as a side dish for grilled ribeyes and it was a perfect match.
I made a half version of this the other day. The reason I say version is that for some reason I forgot to add the garlic and accidentally used to too much vinegar. The salad was still good, but knowing it could have been so much better if I’d done it right made it tough to swallow (pun intended!).
Looking forward to making it again. Thanks for the recipes.
I made this on Sunday to accompany an egg, sausage and mushroom strata I was serving for brunch. This not only looked beautiful on the platter but seconds were had by all. Thank you for a great recipe.
This looks sooo good. I will make this but maybe a more Latin version: substituting lemon for the vinegar and cilantro for the parsley.
I introduced my family to your recipes and my sis in law made this for a huge get together. Wonderful! Fresh! It was gone in about 2 min. Think pigs at the trough. It was that good. Thanks for another great Elise moment!
I’ve often made this salad as my lunch (yes, I eat the entire salad). I use one roma tomato and I add an ounce or so of fresh mozzerella or feta cheese.
I saw this recipe this afternoon and made it for dinner tonight. It was terrific. I used cherry tomatoes because they were on sale and too good to pass up; I also halved the recipe since there were only 3 for dinner today; worked beautifully. Thank you, Elise!
Caprese a la California. I love it. :) We made this for supper tonight and my two year old twins keep chorusing “matos and ‘cados!” It was a big hit. :)
How do you prevent the avocado from discoloring?
You cut the avocado right before serving. You dress the salad with oil and vinegar. It’s oxygen that discolors avocados, so as long as the avocados are coated with dressing, you’re fine for a while. ~Elise
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!
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.
This is a firm favourite in my family since I was a young girl. I like the addition of garlic in your recipe.
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!