This easy-to-make Avocado Tomato Salad is one of my family’s favorites. It comes together in minutes with tomatoes, cucumber, red onion, and avocado, all tossed in a bright, homemade dressing.
I make this salad nearly every week to serve alongside grilled meats or as a light, satisfying side. The flavors are fresh and versatile — try adding a pinch of chili flakes if you like a little heat.
Ingredients you will need
For the salad
- Cucumber: English or Persian cucumbers work well; no need to peel if the skin is thin.
- Tomatoes: Vine‑ripened or cherry tomatoes — both taste great.
- Red onion: Thinly sliced for a milder, slightly sweet bite. White onion can be used if preferred.
- Avocados: Use firm but ripe avocados. One large or two medium should be enough.
For the dressing
- Red wine vinegar: White vinegar or balsamic can be substituted.
- Lemon juice: Freshly squeezed if possible.
- Garlic: Fresh and minced.
- Honey or agave: Balances the acidity; a small amount of sugar also works.
- Dijon mustard: Or honey mustard for a sweeter note.
- Dried oregano: Fresh oregano can be used instead.
- Extra-virgin olive oil: To finish and emulsify the dressing.
- Salt and pepper, to taste.
The full ingredient measurements and the printable recipe card are included below in the recipe section.
How to make avocado tomato salad
Step 1: Chop the tomatoes, cucumber, red onion, and avocado into quarters or bite-sized pieces.
Step 2: Place the chopped vegetables in a large mixing bowl.
Step 3: Whisk the dressing ingredients together in a bowl or mason jar until combined.
Step 4: Pour the dressing over the chopped vegetables.
Step 5: Gently toss with a silicone spatula or wooden spoon to coat everything in the dressing without mashing the avocado.
Step 6: Taste and adjust salt and pepper as needed, then serve immediately.
Frequently Asked Questions
Avocados brown when exposed to air. If you aren’t serving right away, wait to add the avocado until just before serving to keep it bright.
Yes — cherry tomatoes work well and are a convenient alternative.
No. Most cucumber skins are thin and edible; just wash them well. Peel only if the skin is thick or waxed.
Keep leftovers in a sealed container in the refrigerator for up to two days. Expect some discoloration of the avocado; this salad is best the day it’s made.
What to serve with this salad
This salad pairs nicely with grilled or baked proteins. Some good options include blackened salmon, baked parmesan-crusted chicken, BBQ chicken breast, chipotle-style chicken, or grilled chicken. It also complements fish and vegetarian mains.
More salad recipes
- Mango Black Bean Salad Recipe
- Green Beans and Tomato Salad
- Shrimp Avocado Salad
- Persian Shirazi Salad
- Grilled Chicken Cobb Salad
- Quinoa Tabbouleh Salad
If you make this Avocado Tomato Salad, I’d love to hear how it turned out in the comments. Ratings and feedback are always appreciated.
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Note: This post was updated in October 2024 with new photos and process shots, and the recipe now uses honey instead of sugar in the dressing.
Avocado Tomato Salad
Ingredients
- 1 large cucumber, halved lengthways and sliced
- 4 vine-ripened tomatoes, cut into wedges
- ½ large red onion, thinly sliced (or one small)
- 1 large avocado (or 2 medium), diced
Dressing
- 1/4 cup red wine vinegar
- 1 teaspoon lemon juice, fresh if possible
- 1 teaspoon minced garlic
- 1 tablespoon honey or agave
- 1 teaspoon Dijon mustard
- 1½ teaspoons dried oregano
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Chop the tomatoes, cucumber, red onion, and avocado into bite-sized pieces.
- Place the chopped vegetables in a large mixing bowl.
- Whisk the dressing ingredients together until well combined.
- Pour the dressing over the vegetables and toss gently to combine.
- Taste, adjust salt and pepper, and serve immediately.
Notes
- Cherry tomatoes are a good substitute.
- English or Persian cucumbers work well.
- Honey or agave can replace sugar in the dressing.
- Store leftovers in a sealed container in the fridge for up to two days; avocado may discolor slightly.
Nutrition
Nutrition information is an estimate.
Additional Info