Rule #342: The summer was made for easy salads.
This easy and simple Avocado and Tomato Salad is what those hot summer days were made for. You can assemble everything except the avocados ahead of time, store in the fridge, and then toss the avocados right on in! This little gem pairs well with most any grilled meats or barbeque. I love that it’s light, healthy, and ready in a flash.
Avocados and tomatoes are the true gems of summer. They’re at their very best when the days are at their hottest. Kinda like Slip ‘N Slides and cold beer.
To make our Tomato and Avocado Salad, first halve about a pint of cherry tomatoes.
Next, dice some red onion until you have about 1/4 cup. Just make sure to wear your good ole onion goggles. No one wants tears in their Avocado and Tomato Salad.
Then, in a large bowl, combine your tomatoes and red onions with some Kosher salt and freshly ground black pepper.
Next, drizzle with some extra-virgin olive oil and balsamic glaze or balsamic vinegar.
Now isn’t this the purtiest lil’ avocado you ever did see? It’s like a gamble every time you cut into an avocado, ‘m I right? Will it be perfect? Will it be too ripe? Not ripe enough? There’s something about finding that gorgeous little perfectly green gem that just makes my day.
Now, you can always assemble everything except the chopped avocado ahead of time. Just cover and store it in the fridge for up to 12 hours. When you’re ready to serve, just dice your avocado and toss to combine.
I like to garnish ours with some fresh, chopped basil. Basil is another one of those jewels of summer. You can get so much flavor with just a little bit.
You can mix up your Avocado and Tomato Salad by adding in things like chopped cucumber, mozzarella balls, crumbled Feta or Cotija cheese, chopped cilantro, or even grilled shrimp.
Main Dish Pairing Suggestions
Avocado and Tomato Salad
- 1 pint cherry tomatoes halved
- ¼ cup red onion diced
- 1 tbs. extra-virgin olive oil
- 1 tsp. balsamic glaze or vinegar
- ½ tsp. Kosher salt
- 1/8 tsp. freshly ground black pepper
- 4 ripe avocados chopped
- Basil chopped (for garnish)
- n a large bowl, gently mix all ingredients together except the avocado. Keep stored in the fridge until ready to serve (up to 12 hours ahead of time).
- When you’re ready to serve, add in the diced avocados and gently toss.
- Garnish with chopped basil.
Crumbled Feta or goat cheese, or
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.