Greek-Inspired Tomato and Avocado Salad

This avocado salad is made with juicy tomatoes, crisp red onions and cucumbers, and buttery avocados, all tossed in a homemade Greek-inspired dressing!

Bring this tomato and avocado salad and be the star of any potluck or summer bbq this season!  The combination of flavors is just mouthwatering.  Add a few kalamata olives and feta cheese to round out the dish if you’d like!

I truly have an avocado obsession.  Totally serious here… I put it on everything I can, and often have a few slices of avocado alongside my breakfast, lunch, or dinner.  It’s so buttery and rich, yet so good for you!  So naturally I wanted to incorporate some avocado in a classic tomato cucumber salad.

This recipe certainly isn’t anything new or earth-shattering, and you’ve probably seen similar avocado salad recipes around the interwebs.  But this is my spin on it, with a version of the same dressing you all have raved about from my Mediterranean Pasta Salad!

There’s something truly magical about the combination of crisp cucumbers and onions, juicy tomatoes, buttery avocados and that bold and tasty Greek-inspired dressing!

IS THIS TOMATO AVOCADO SALAD HEALTHY

Well, that depends on how you view healthy.  This salad is an awesome source of Vitamin A and C, and under 200 calories per serving.  Paired with some tasty grilled chicken, it would be a low-calorie meal!  However, due to the avocado and olive oil, it’s higher in fat… granted it’s “healthy” or “better for you” fat, but still something to keep in mind.  As always, I say everything in moderation 🙂

HOW CAN I KEEP THIS AVOCADO SALAD FROM TURNING BROWN

It’s such a bummer right?  Your beautiful green avocado gets pretty unappetizing when left out.  You can still eat it of course, and it doesn’t change the taste, but isn’t quite as visually appealing.  Oxidation (the process of browning) is delayed by citrus, so what you can do for this salad is replace some of the red wine vinegar with more lemon juice.  This should delay it, but unfortunately nothing will stop it from happening altogether.  Avocado salads are generally best to assemble and serve right away.

HOW TO MAKE TOMATO AVOCADO SALAD

Making this salad is as simple as whisking a dressing together, chopping vegetables, and tossing them together!  Even though the avocado part needs to be added last minute, you can absolutely make the dressing and chop the cucumber, tomatoes and onion ahead of time.  One tip would be to chop the cucumber, tomato and avocado all in roughly the same size.  This just allows for a better flavor combination when you take a bite with all the elements.

For more Greek flavors, add some halved or sliced kalamata olives and some cubed or crumbled feta cheese.  It’s an amazing way to really kick this avocado salad into high-flavor gear!

Two of our favorite main courses to serve with this avocado salad are these Steakhouse Kebabs or Low Carb Baked Chicken Tenders!  Even though this salad is fabulous for a potluck, we often have it as a side dish.  I actually eat this for a light lunch too… just broil up some slices of baguette, rub them with a clove of garlic right when you take them out of the oven, and serve this salad alongside or on top.  De-licious!!

Give this avocado salad a try… I’m sure you’ll love it as much as we do!!

HELPFUL TOOLS

• Mixing Bowls – I use this set of bowls for virtually everything I cook in my kitchen, and they hold up SO well!
• Avocado Tool – Slicing an avocado make you nervous?  This tool is perfect… it splits, pits and slices the avocado!
• Bottled Dressing – if you don’t want to make your own dressing, this is our FAVE bottled dressing.  Our grocery store carries it, I’ve just linked it here so you can see what it looks like.

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Greek-ish Tomato Avocado Salad

This avocado salad is made with juicy tomatoes, crisp red onions and buttery avocados, all tossed in a homemade Greek-inspired dressing!

5 from 3 votes

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Prep Time 15 mins

Total Time 15 mins

Servings 4 - 6 servings

Calories 197

Ingredients

  

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DRESSING

• 1/3 cup extra virgin olive oil
• 2 - 3 Tbsp red wine vinegar
• 1 1/2 - 2 tsp dried oregano
• 1 tsp lemon juice - , freshly squeezed is best
• 1 tsp minced garlic - , or more, to your tastes
• 1/4 tsp granulated sugar
• 1/4 tsp dijon mustard
• salt and pepper, to taste

AVOCADO SALAD

• 4 vine ripened tomatoes - , cut into wedges
• 1 English cucumber - , halved lengthways and sliced
• 1/2 medium red onion - , sliced thinly
• 1 - 2 large avocados - , diced

Instructions

 

• Whisk together dressing ingredients in a small mixing bowl.  Set aside.
• Add salad ingredients to a large bowl.  Add dressing, stir gently to combine, and serve.

Video

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If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4