Easy Avocado Tomato Onion Salad

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Easy Avocado Tomato Onion Salad has always felt like home to me. It’s one of those dishes that comes together in minutes but carries a lifetime of flavor and feeling. If easy, wholesome recipes are your thing, I’d love to have you along. Subscribe today and get new favorites straight to your inbox.

When I was growing up, we had a small backyard garden that somehow produced the sweetest tomatoes you could imagine. My grandmother, sunhat slightly askew, would come in from the garden holding a bowl of warm, just-picked produce. We’d slice them up, gently mix in ripe avocado, thin onion slivers, and whatever herbs were thriving—usually parsley or cilantro.

That bowl of salad was always the first to go.

Now, I make this Easy Avocado Tomato Onion Salad any time I want something fresh and comforting. Sometimes I toss in chickpeas or feta, sometimes a few cucumbers if they’re on hand. But no matter the variation, it’s always light, flavorful, and deeply satisfying.

Why This Salad Stands Out

What makes this Easy Avocado Tomato Onion Salad truly special is how little effort it takes for such bold flavor. In just five minutes, you’ve got a vibrant, satisfying bowl that feels like summer with every bite. There’s no stove to turn on, no dressing to whisk endlessly—just fresh ingredients, a squeeze of lime, and a drizzle of good olive oil. That’s it.

It’s the kind of salad that’s just as perfect on a picnic table as it is beside a bowl of soup or grilled chicken on a weeknight. And the beauty? You can make it your own. Add creamy feta for richness, toss in black beans for heartiness, or mix in sliced cucumber for extra crunch. Even a handful of chickpeas turns this into a light lunch that won’t leave you hungry an hour later.

Sometimes I serve it as a starter before something warm and filling, like this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce. Other times it plays backup to a dish like this Best Ever Healthy Mediterranean Potato Salad for a crowd-pleasing potluck spread.

Every time, it gets the same reaction: “What’s in this?” It’s bright, creamy, tangy, and fresh—and that’s a combination that never fails.

Ingredients & Preparation

What You’ll Need to Make This Easy Avocado Tomato Onion Salad

The beauty of this salad is how simple and flexible the ingredients are. Most of them are pantry staples or fridge regulars. Below is everything you need for the base recipe, plus a few optional add-ins that I’ve tested (and loved) over time.

Here’s a quick look:

 Ingredient Breakdown

Ingredient	Amount	Notes
Chopped Tomatoes	2 cups	Any variety; cherry, Roma, heirloom, etc.
Ripe Avocados	2	Firm-ripe for best texture
Red Onion	¼ small	Thinly sliced
Fresh Cilantro or Parsley	¼ cup, minced	Choose based on your preference
Lime Juice	Juice of 1 lime	Fresh-squeezed is best
Extra Virgin Olive Oil	2 Tbsp.	High quality for flavor
Red Pepper Flakes	½ tsp	Adds a mild kick
Salt & Black Pepper	To taste	Start with a pinch
Optional Add-ins
Cucumber	1 small, sliced	For extra crunch
Chickpeas	½ cup	Rinsed and drained
Black Beans	½ cup	Great protein boost
Feta or Mozzarella	½ cup	Cubed or crumbled

Tools & Substitutions

You don’t need any fancy equipment to make this Easy Avocado Tomato Onion Salad—just a cutting board, a sharp knife, and a big bowl for tossing. But here are a few helpful notes:

• Citrus juicer: Speeds things up and gives you every drop of lime.

• Mandoline slicer: Great for wafer-thin onions if you don’t love the bite.

• Mixing spoon: I use a large wooden spoon or silicone spatula to toss gently without bruising the avocado.

Smart Swaps

• No lime? Use lemon juice—fresh is still key.

• No red onion? Try green onion or shallots for a milder bite.

• Can’t find cilantro? Flat-leaf parsley works beautifully and brings its own bright flavor.

• Make it a meal by pairing it with something hearty like this Blackberry Avocado Salad with Honey Lemon Vinaigrette or this Feta and Cranberry Chickpea Salad with Lemon Vinaigrette for a light, protein-packed lunch spread.

Cooking Instructions & Tips

Step-by-Step: How to Make Easy Avocado Tomato Onion Salad

Making this salad is as easy as it gets. There’s no heat involved—just a little slicing, a gentle toss, and a whole lot of flavor in return. Here’s how to get it just right:

 Step 1: Prep Your Veggies

Start by chopping your tomatoes into bite-sized pieces—about ½ inch chunks work best. If you’re using cherry or grape tomatoes, just halve or quarter them depending on size. Slice the red onion thinly; the thinner the better so it melds into the salad without overpowering it.

TIP: If red onion feels too sharp, soak the slices in cold water for 5–10 minutes to mellow the flavor.

 Step 2: Cube the Avocados

Cut your avocados in half, remove the pits, and carefully scoop out the flesh. Dice into medium cubes so they hold their shape but still melt in your mouth. Add to a large mixing bowl.

Be gentle! Ripe avocados bruise easily. Add them last and toss softly.

 Step 3: Add the Fresh Herbs & Dressing

Mince your cilantro or parsley and sprinkle it over the avocado and tomatoes. Then drizzle the olive oil and freshly squeezed lime juice on top. Sprinkle red pepper flakes, salt, and black pepper to taste.

Toss everything gently with a wide spoon or spatula—just enough to coat, not crush.

Step 4: Optional Add-ins (But Highly Recommended)

Now’s the time to throw in extras if you’re using them—like chickpeas for added protein, or crumbled feta for a salty bite. Cubed cucumber gives crunch, and black beans bring richness and fiber.

When I want something more filling, I love pairing this salad with dishes like this Roasted Sweet Potato and Beet Quinoa Salad with Avocado Lime Dressing. For even more summer flavor, try serving it alongside Watermelon Salad with Cucumber and Feta.

 Tips & Tricks to Perfect It

Want to make sure this Easy Avocado Tomato Onion Salad turns out amazing every time? Keep these tips in mind:

• Use ripe but firm avocados: You want them creamy, not mushy.

• Go fresh: The flavor relies on raw produce, so choose quality ingredients.

• Toss gently: This isn’t a chopped salad—treat those avocados with care.

• Chill for 15–30 minutes before serving for peak flavor and texture.

• Double the lime juice if you’re storing longer than 2 hours—it helps slow oxidation on the avocado.

Serving, Storing & Pairing

How to Serve This Easy Avocado Tomato Onion Salad

Once tossed and lightly chilled, this salad is ready to serve—and it brings color, freshness, and balance to just about any meal. I love piling it into a shallow serving bowl, garnishing with a little extra cilantro, and adding a lime wedge or two on the side.

It’s fantastic as a standalone lunch on warm days, or as a sidekick to grilled proteins like shrimp, chicken, or even a flaky white fish. I’ve even used it as a topping for avocado toast—it sounds over-the-top, but trust me, it’s delicious.

When I want to serve a light summer menu, I often plate it alongside this Avocado Toast with Feta and Cherry Tomatoes for brunch, or with the ultra-refreshing Refreshing Apple Cranberry Carrot Salad when I need a crisp contrast to creamy textures.

You can also:

• Scoop it over greens for a makeshift chopped salad.

• Serve with tortilla chips for a chunky guac-style appetizer.

• Use it to fill lettuce wraps for a no-carb, flavor-packed bite.

This is one of those recipes that doesn’t just go with everything—it makes everything better.

 How to Store and Reheat (If Needed)

This Easy Avocado Tomato Onion Salad is best served fresh, but with a few tricks, you can make it ahead or save leftovers:

• Make ahead? Yes—but keep the avocados out until just before serving to prevent browning.

• Leftovers? Store tightly covered in an airtight container in the fridge for up to 2 days.

• Avocado tip: Press a layer of plastic wrap directly onto the surface of the salad to reduce air exposure and oxidation.

• Do not freeze—the texture of fresh tomatoes and avocado will not survive it.

If it gets too cold in the fridge, let it sit at room temp for 10 minutes before serving to bring the flavors back to life.

Frequently Asked Questions

1. Can I make this salad ahead of time?

Yes, but for the best texture and color, add the avocado just before serving. You can chop the tomatoes, onion, and herbs a few hours ahead and store them covered in the fridge.

2. How do I keep avocado from browning?

Toss it with lime juice and press plastic wrap directly onto the salad’s surface before refrigerating. The citrus slows oxidation and helps keep the avocado looking fresh.

3. Can I swap cilantro for something else?

Absolutely. If you’re not a fan of cilantro, flat-leaf parsley is a great substitute and adds a bright, earthy flavor that complements the other ingredients in this Easy Avocado Tomato Onion Salad.

4. Is this salad good for meal prep?

It’s not ideal for long-term meal prep since avocado softens quickly, but if you’re prepping for a gathering later in the day, it holds up great for a couple of hours in the fridge.

5. What’s the best type of tomato to use?

Cherry, grape, or Roma tomatoes work best—they’re firm, flavorful, and less watery. Just be sure to cut them into uniform pieces for easy mixing.

6. Can I add protein to make it a full meal?

Definitely! Add grilled shrimp, shredded chicken, or a half-cup of black beans or chickpeas to turn this side salad into a satisfying main dish.

Final Thoughts

This Easy Avocado Tomato Onion Salad is proof that simple ingredients, when fresh and thoughtfully combined, can deliver the kind of flavor that lingers long after the last bite. It’s quick, versatile, and endlessly customizable—my kind of recipe.

Whether you’re making it for a lazy weekend lunch, packing it up for a picnic, or pairing it with dinner, it fits beautifully into any occasion. And the best part? It never feels like work. Just slice, toss, and enjoy.

If you’re in the mood to explore other fresh, summery flavors, I highly recommend trying my Refreshing Apple Cranberry Carrot Salad or this crowd favorite, Blackberry Avocado Salad with Honey Lemon Vinaigrette.

For more inspiration, check out this variation from Gimme Delicious: Avocado Tomato Salad — it’s a slightly different take with bold seasoning and a bit more crunch.

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