Avocado Tomato Onion Salad

Creamy avocado, juicy cherry tomatoes, and crisp red onion tossed in a bright lemon–olive oil dressing for a fast, fresh side dish.

Ingredients

• 2 ripe avocados, sliced or cut into chunks
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice (optional)
• 1/2 teaspoon salt, or to taste (optional)
• 1/4 teaspoon freshly ground black pepper (optional)
• 1 tablespoon fresh parsley, chopped (optional)
• 1 tablespoon fresh basil, chopped (optional)
• 1/2 cucumber, diced (optional)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup Kalamata olives (optional)
• 1 small garlic clove, finely minced (optional)
• 1/2 teaspoon dried oregano (optional)
• 1 teaspoon red wine vinegar (optional)
• Pinch of red pepper flakes (optional)
• Fresh cilantro (optional)
• Toasted pumpkin seeds or sunflower seeds (optional)

Method

• 1

  Step 1: Halve the tomatoes

  Add the halved cherry tomatoes to a large mixing bowl.

• 2

  Step 2: Slice the onion

  Add the thinly sliced red onion to the bowl (slice very thin so it doesn’t overpower the salad).

• 3

  Step 3: Cut and add the avocado

  Cut the avocados in half, remove the pits, then cut the flesh into slices or chunks and scoop into the bowl.

• 4

  Step 4: Whisk the dressing

  Whisk together the olive oil, lemon juice (if using), salt (if using), black pepper (if using), and garlic (if using) in a small bowl until combined. Whisk in parsley and/or basil (if using). Whisk in red wine vinegar and dried oregano (if using).

• 5

  Step 5: Dress and toss gently

  Pour the dressing over the salad and gently fold with a spoon or rubber spatula until everything is coated (avoid overmixing so the avocado stays in pieces).

• 6

  Step 6: Add optional mix-ins

  Fold in cucumber, feta, olives, red pepper flakes, cilantro, and/or toasted seeds (if using).

• 7

  Step 7: Taste and adjust

  Add more lemon juice for brightness, salt for seasoning, or pepper/red pepper flakes for heat as needed (keep in mind feta and olives add salt).

• 8

  Step 8: Serve immediately

  Transfer to a serving bowl and serve right away for the best color and texture.

Tips

• **Use firm-ripe avocados:** They should yield slightly when pressed but not feel mushy to prevent the salad from turning creamy/pasty.
• **Tame strong onion:** **Soak sliced red onion in cold water for 5–10 minutes**, then drain and pat dry before using.
• **Keep tomatoes flavorful:** Use ripe tomatoes and avoid serving them ice-cold; room temperature tastes best.
• **Prevent browning:** Add the **lemon juice** and serve soon after assembling; avocado oxidizes quickly once cut.
• **Storage:** Best the day it’s made; if needed, refrigerate in an airtight container and eat within **24 hours** (expect some browning).

Nutrition (per serving, estimate)