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This easy-to-make Avocado Tomato Salad is one of our favorite salads, and I make it weekly for my family. Made with just tomato, onion, cucumber, and avocado, and then tossed in a simple homemade dressing.
You may also like to try this other simple cucumber and tomato salad recipe made without avocados.
I have to say, this is one of my favorite salads, and my kids loved it. I make it all the time whenever I need a quick salad to pair with any grilled meats. It just pairs so well and adds a nice touch to anything you are serving it with. Once you try this avocado and tomato salad, you won’t want to try anything else.
This salad tastes so fresh, and it’s very easy to make and can be ready in less than 15 minutes. If you want to add some heat to it, sprinkle a bit of chili peppers to garnish.
Ingredients you will need
For the salad
- Cucumber: I mostly use English cucumbers, but you can use your favorite.
- Tomatoes: You can use whatever you have on hand. I like Vine-ripened tomatoes for this recipe, or you can use cherry tomatoes
- Red onion: Sweeter and more subtle, but if you want to use sweet white onions, you can.
- Avocados: Use firm but ripe avocados. If you want to use just one large, it should be enough. Or two mediums.
For the dressing
- Red wine vinegar or white vinegar will also work. Sometimes, I use balsamic
- Lemon juice, freshly squeezed if possible.
- Fresh Garlic, minced
- Honey or agave: this balances out the acidity. You can add a dash of sugar instead.
- Dijon mustard, or honey mustard
- Dried oregano: or you can use fresh.
- Extra-virgin olive oil
The above is just the list of ingredients you will need. Full measurements are listed further down below in the recipe card.
How to make avocado tomato salad
Step 1: Chop all the tomatoes, cucumbers, red onions, and avocados into quarter or small bite sizes.
Step 2: Place all chopped veggies in a large mixing bowl.
Step 3: In another bowl or mason jar, whisk together the dressing ingredients to combine.
Step 4: Pour the dressing over the chopped veggies in the bowl.
Step 5: Use a silicone spatula or wooden spoon to mix the salad ingredients with the dressing to combine.
Step 6: Taste and adjust salt if needed and serve.
Frequently Asked Questions
This is because when you expose avocados to air, they turn brown. Because of this, If you aren’t ready to serve the salad, I recommend that you wait until you are ready to assemble and serve before adding the avocados.
Yes. Cherry tomatoes will taste great in this recipe. Either tomato will work.
No. The skin of most cucumbers is thin and edible. Perfectly fine to leave the skin of the cucumber on in most cases. Just make sure you wash the cucumbers well.
If you have any leftovers, place them in a sealed container and store them in the fridge for up to 2 days. The avocados will discolor a bit. I recommend you serve it the same day.
What to serve with this salad
There are a variety of main dishes you can pair this salad with. Here are some of my favorite picks.
- Blackened Salmon
- Baked Parmesan Crusted Chicken
- Baked BBQ Chicken Breast
- Chipotle Chicken Al Pastor
- Honey Chipotle Grilled Chicken
- Baked Parmesan Crusted Salmon
Pin this now to find it later
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If you try this Salad and you like it, let me know in the comment section below. I would love some feedback. It would mean the world to me if you take a moment and rate my recipes.
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Note: This post was updated in October 2024 to add new updated photos and process shots. I also swapped the sugar with honey for the dressing.
Avocado Tomato Salad
Video
Ingredients
- 1 Large Cucumber, halved lengthways and sliced
- 4 Vine-ripened tomatoes , cut into wedges
- ½ large Red onion, sliced thinly, or one small
- 1 large Avocados, or 2 medium, diced
DRESSING
- 1/4 Cup Red wine vinegar
- 1 teaspoon Lemon juice, freshly squeezed if possible
- 1 teaspoon Garlic, minced
- 1 tablespoon Honey, or agave
- 1 teaspoon Dijon mustard
- 1 ½ teaspoon Dried oregano
- 1/4 Cup Extra-virgin olive oil
- Salt and Pepper to taste
Instructions
- Chop all 4 Vine-ripened tomatoes , the 1 Large Cucumber, the ½ large Red onion, and the 1 large Avocados into quarter or small bite sizes.
- Place all chopped veggies in a large mixing bowl.
- In another bowl or mason jar, whisk together the dressing ingredients to combine. ( 1/4 Cup Red wine vinegar, 1 teaspoon Lemon juice, 1 teaspoon Garlic, 1 tablespoon Honey, 1 teaspoon Dijon mustard, 1 ½ teaspoon Dried oregano, 1/4 Cup Extra-virgin olive oil, and Salt and Pepper to taste)
- Pour the dressing over the chopped veggies in the bowl.
- Use a silicone spatula or wooden spoon to mix the salad ingredients with the dressing to combine
- Taste and adjust salt if needed and serve
Notes
- You may use cherry tomatoes instead
- English or Persian Cucumbers work
- The honey added can be optional. In the initial video, I used sugar, but honey and agave taste just as great, and I have updated the recipe to use honey instead.
- Storing: Place leftovers in a sealed container in the fridge for two days. The avocados will change color slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have any lemons or lemon juice but do have limes on hand. Could I use them instead?
Yes you can.
Have tried many of your recipes and they are all delicious
So glad. Thankful for your sweet review.
This is one of the best salads ever! No matter who I serve it to they all love it. It is the dressing that makes it so good. One thing I do is smash the cucumber, then salt it and let it sit in a colander for 30 minutes. This makes the cucumber so crunchy and it stays crunchy even if you have left overs.
Put your cucumber in a plastic bag. I hit it with a rolling pin just to break it up a little. Then I tear it in to bite size pieces and put it in the colander and salt it and let it drain for 30 minutes.
Wow. I am going to have to try that. Thanks for the tip
Gracias Rena me alimentaria solo de tus ensaladas, tome los ingredientes de mi huerto fueron increibles.
Thank you!
Love this salad. I often serve with a roast chicken
Thanks Luci. Glad you loved it.
This is a great dressing, & I learned a new way to cut red onions for salad! Thank you! One thing….where did you find your salad tongs???
Hi, Thanks for the feedback. I’ve had that for years. I got them from bed bath and beyond.
This was yum! Thank you!
Thank you!
Love this recipe! Truly refreshing and satisfying. Excellent side dish for grilled chicken or for a bbq.
Thanks for the feedback, Lisa. So glad you liked it.
my favorite salad EVER- healthy, delicious, nutritious= perfect !
really nice. thanks for sharing.
Thank you
Was great. Would like more related recipes
Thank you so much Rose. I am glad you liked it
it is good
Thank you Ruchi
It’s perfect for people on diet. healthy and tasty. thanks for sharing it.
Thank you Kulpreet
Hi Rena! This looks delicious! How long does it keep for? I’d love to meal prep this to take for lunch at work. I know how finicky avocados can be but I was wondering how long the lemon juice keeps them fresh! Think I could get two days’ (mon & tues) worth of lunches out of it if I made it say Sunday night? Thank you!
Hi Kat. Yes, I would say two days tops. The avocados do get dark. Maybe add the dressing later? Also, if you can place a plastic wrap right over the avocado salad it will help with preserving the color and freshness.