Simple 10-Minute Tomato Avocado Salad

Ripe tomatoes and buttery avocado need almost nothing to become a great salad. This version leans on sharp lemon, a little red onion, and good olive oil to make the most of peak summer produce.

It is the kind of dish you throw together while the chicken rests, and it still feels like the star of the table. No stove, no stress, just fresh ingredients doing what they do best.

What Makes This Salad So Good

The creaminess of the avocado and the juicy pop of the tomatoes are a natural pair. The lemon cuts through the richness so every bite tastes bright and clean, not heavy.

A few thin slivers of red onion give it a gentle bite, and a generous pinch of flaky salt brings out the sweetness in the fruit. I keep coming back to it because the whole thing takes ten minutes and never gets boring.

Ingredients

• 1 pint cherry tomatoes, halved: use the ripest, sweetest ones you can find
• 2 ripe Hass avocados, diced: they should yield to gentle pressure but not feel mushy
• 1/4 cup thinly sliced red onion: a mandoline makes quick work of this
• 2 tbsp fresh lemon juice: bottled works in a pinch, but fresh is noticeably brighter
• 2 tbsp extra virgin olive oil: go with one you like the taste of on its own
• 1/2 tsp flaky sea salt: plus more to taste
• 1/4 tsp freshly ground black pepper

Variations / Substitutions

• Lime instead of lemon: it is a little softer and pairs especially well with cilantro.
• Add fresh herbs: a small handful of torn basil or cilantro folded in at the end changes the whole personality.
• Cucumber: half a cup of diced English cucumber adds crunch without watering things down.
• Feta or cotija: crumble 1/4 cup over the top for a salty, creamy contrast.

If you like the lemon-onion combination here, you might enjoy the same flavors in a classic French carrot salad.

How to Make Simple Tomato Avocado Salad

Step 1: Halve the Cherry Tomatoes and Slice the Onion

Halve the 1 pint of cherry tomatoes crosswise through the stem end. For a full pint, this takes about 2 minutes. Thinly slice the 1/4 cup of red onion into half moons, then separate the rings with your fingers and drop them into a wide mixing bowl. The bowl should be big enough to toss without crushing the avocado later.

Step 2: Dice and Add the Avocado

Cut the 2 avocados in half, remove the pits, and score the flesh in a crosshatch pattern while it is still in the skin. Scoop the cubes into the bowl with the tomatoes and onion. You want pieces about half an inch across so they hold their shape when you toss.

Step 3: Dress and Toss the Salad

Drizzle the 2 tbsp of fresh lemon juice and the 2 tbsp of olive oil over the produce. Sprinkle with the 1/2 tsp of flaky salt and 1/4 tsp of black pepper. Toss everything gently with a large spoon until the tomatoes look glossy and the avocado is evenly coated, about 30 seconds. Taste and add another pinch of salt if it needs it, then serve right away.

A Few Notes Before You Start

• Pick avocados that are just ripe. If they are too firm, they will taste grassy and never soften properly in the salad.
• The salt matters more than you think. Flaky sea salt dissolves slower and gives little bursts of salinity that bring out the tomatoes’ sweetness.
• This salad does not hold well once dressed. Toss it no more than five minutes before you plan to eat.
• If your tomatoes are especially juicy, serve the salad with a slotted spoon so the dressing does not pool at the bottom of the bowl.

Storing Leftovers

Cover any leftovers with plastic wrap pressed directly against the surface of the salad and refrigerate. The avocado will still brown slightly, but the lemon slows it down enough for a decent lunch the next day. Eat it within 24 hours and give it a quick stir before serving to redistribute the dressing.

What Goes Well With Simple Tomato Avocado Salad

Grilled skirt steak or chimichurri chicken both love a cool, acidic side like this. The salad also works tucked into warm corn tortillas alongside black beans, or spooned over a piece of simply seared white fish where the lemon dressing doubles as a sauce.

Frequently Asked Questions

Can I make this ahead of time?

You can halve the tomatoes and slice the onion a few hours ahead. Wait to cut and add the avocado and dressing until right before serving.

What tomatoes work best?

Cherry or grape tomatoes give the most consistent sweet flavor year round. In peak summer, any ripe heirloom tomato cut into bite sized pieces is wonderful.

Can I use balsamic vinegar instead of lemon juice?

Yes, but it will be a heavier, sweeter dressing. A light splash of a good aged balsamic works best; steer clear of the thick syrupy kind here.

Why does my avocado turn brown so fast?

Exposure to air is the culprit. The lemon juice helps, but the best defense is a tight plastic wrap seal and eating the salad quickly.

Simple Tomato Avocado Salad Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Calories: 215

Ingredients Method Notes

Ingredients

  

• 1 pint cherry tomatoes, halved
• 2 ripe Hass avocados, diced
• 1/4 cup thinly sliced red onion
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Method

 

1. Halve the cherry tomatoes and thinly slice the red onion. Place both in a large bowl.
2. Cut the avocados in half, remove the pits, dice, and add to the bowl.
3. Drizzle with lemon juice and olive oil, sprinkle with salt and pepper, and toss gently until everything is glossy and evenly coated. Serve right away.

Notes

If you can only find medium tomatoes, cut them into bite sized wedges instead of halving. This salad is at its best within ten minutes of dressing it, so assemble just before you sit down to eat.