Tomato and Avocado Salad
This easy Tomato and Avocado Salad is the perfect summer recipe! Juicy heirloom tomatoes, sweet cherry tomatoes, creamy avocado slices, and fresh mozzarella are coated in an easy vinaigrette for a simple, delicious snack.
This easy salad recipe is perfect for using up those fresh garden tomatoes! Use a mix of your favorite heirlooms and farmer’s market varieties, as well as cherry or grape tomatoes for the perfect blend of textures in this quick and easy tomato and avocado salad. Fresh mozzarella, thin slices of avocado, and shredded basil add tons of flavor, not to mention the tasty champagne vinaigrette coating every bite!
You will love this refreshing summer recipe for a light lunch, cookout side dish, or easy pool party appetizer. The vinaigrette can be made ahead of time and stored in the fridge, then you can add it to your salad when you’re ready to eat. It’s the perfect healthy recipe for a hot day!
Need more ways to use up those tomatoes? Try this Tomato Galette, some Southern Fried Green Tomatoes, or a Caprese Sandwich!
Ingredients
Here’s a quick overview of what you’ll need for this recipe. Find exact measurements in the printable recipe card at the bottom of the post.
- Tomatoes – While you can make this recipe using just regular tomatoes, I highly recommend using a mixture of a few different types! This gives you a lovely blend of juicy, hearty, sweet, and savory. I used heirloom, regular, and cherry tomatoes in mine.
- Avocado – You want a fairly ripe avocado for the creamy texture, but not too ripe or the thin slices will just sort of melt into the salad. It will still taste delicious, but you will miss out on the texture.
- Fresh mozzarella – I cut ours into thick slices, but you could use pearls or chopped mozzarella if you prefer. It could also be amazing with some burrata!
- Basil – I thinly sliced ours so that we could easily have the flavor in every bite without having it feel like a chewy green salad. Feel free to leave your basil whole if you prefer the stronger flavor!
- Vinaigrette ingredients: extra virgin olive oil, champagne vinegar, honey (OR sugar free maple syrup), Dijon mustard, minced garlic, salt, and pepper. There are so many delicious oils, vinegars, and mustards that you could use in this recipe — Feel free to use your favorites. To reduce the sugar and make this vegan, swap the honey for sugar-free maple syrup.
How to make tomato avocado salad
Here’s a quick step-by-step guide to making the best salad of the summer! All you need is a large bowl or platter, cutting board, knife, and jar or bowl and whisk for the dressing.
Make the vinaigrette
Combine all of your vinaigrette ingredients into a bowl and whisk until smooth. If you’re making this ahead of time, just put it all in a jar with a lid and shake, then store in the fridge for a week or two until you’re ready to use it.
Slice the tomatoes
Slice your large tomatoes horizontally into even slices, making sure to discard your top and bottom pieces (they tend to be a bit tough). If you are using heirloom tomatoes with a tough core, cut that out and discard as well. Quarter your cherry tomatoes, slice your mozzarella into thick slices, and thinly slice your basil.
Layer the salad
Arrange half of the large tomato slices with half the avocado and mozzarella on a rimmed platter or bowl. Drizzle with half of the vinaigrette. Continue with another layer of large tomatoes, avocado, mozzarella, and quartered cherry tomatoes. Drizzle the remaining dressing and top with finely chopped basil.
What to serve with tomato salad
On a hot summer day, we love this salad on its own for a light meal! For a simple party spread, add some crusty bread, a charcuterie board, and some chips with smoked queso. If serving at a cookout, this is fantastic with these Jalapeno Popper Burgers, a Smoked Pulled Pork Sandwich, or Easy Blackened Chicken.
Storage Tips
While this salad is best served fresh, you can store it in the fridge for a couple hours if necessary. The avocado will begin to brown after 4-6 hours, and the basil will wilt with the tomato juice and vinaigrette. If you need to prepare this the morning before an event, you could slice the tomatoes and keep them in an airtight container, then prepare everything else when ready to serve. This salad will not freeze well.
More easy salads
Get the Recipe: Tomato and Avocado Salad
Ingredients
- 3 large tomatoes, I used a mix of regular and heirloom tomatoes
- 1 large avocado, thinly sliced
- 8 ounces fresh mozzarella , cut into thick slices
- 1 cup cherry tomatoes, quartered
- ⅓ cup basil leaves, thinly sliced
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons sweetener, (honey or sugar free maple syrup if keto)
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
- Combine the vinaigrette ingredients in a bowl and whisk until smooth.
- Slice the large tomatoes horizontally, discarding the ends.
- Arrange half of the large tomato slices with half the avocado and mozzarella on a rimmed platter or bowl. Drizzle with half of the vinaigrette.
- Continue with another layer of large tomatoes, avocado, mozzarella, and quartered cherry tomatoes.
- Drizzle the remaining dressing and top with finely chopped basil.
