Introduction
Summer on a fork—that’s the promise of this Tomato Avocado Salad with Red Onion, Basil and Olive Oil. In mere minutes, garden‑ripe tomatoes mingle with creamy avocado, crimson slivers of onion, and ribbons of fragrant basil, all draped in peppery olive oil. Each bite is juicy, silky, and bright, delivering the sun‑washed essence of July no matter the calendar page.
The Origins of Tomato‑Avocado Salads
Tomatoes and avocados have danced together ever since avocados traveled north from Mesoamerica and tomatoes journeyed west from the Andes. Mediterranean cooks soon embraced the duo, coaxing their contrasting textures—firm‑juicy tomato and buttery avocado—into vibrant salads that celebrated market freshness. Today, this pairing remains a global favorite for quick, nourishing dishes that taste like they were plucked straight from the garden.
The Fresh and Lush Symphony
The magic here is all about contrast: tangy tomato juices swirl with silky avocado, while basil perfumes every forkful and red onion brings a fleeting, sweet bite. Fruity extra‑virgin olive oil binds the chorus together, enriching without overpowering. Serve it once and watch it become your standing ovation to midsummer produce.
Exploring Unique Ingredients
A drizzle of aged balsamic, a sprinkle of flaky sea salt, or a handful of toasted pine nuts can elevate this salad to new crescendos. Consider swapping basil for mint, folding in fresh mozzarella pearls, or punctuating the bowl with roasted corn kernels—each tweak writes a new verse in this edible poem.
Tomato Avocado Salad with Red Onion, Basil and Olive Oil
Description
This Tomato Avocado Salad marries juicy tomatoes, rich avocado, crisp red onion, and aromatic basil under a lush veil of olive oil and citrus, delivering a fresh, nutrient‑packed side that tastes like a vacation on the Amalfi coast.
Ingredients for Tomato Avocado Salad with Red Onion, Basil and Olive Oil
Ingredients for Salad
Dressing for Salad
Instructions
Preparation of Ingredients
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Chop the Produce
Dice the tomatoes into bite‑sized pieces, cube the avocados, thin‑slice the red onion, and gently tear the basil leaves.
Uniform pieces ensure every forkful delivers a balanced mix of textures and flavors.
Preparation of Dressing
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Whisk the Simple Olive Oil Dressing
In a small bowl, whisk together the extra‑virgin olive oil, red wine vinegar, fresh lemon juice, sea salt, and black pepper until the mixture appears slightly opaque and cohesive.
Emulsification coats ingredients evenly—if the dressing separates, whisk briefly before pouring.
Assembly of the Salad
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Combine and Toss
Place the tomatoes, avocado, and red onion in a shallow bowl. Drizzle the dressing over the top and gently fold with a silicone spatula or broad spoon until the produce glistens. Scatter torn basil leaves across the salad and give a final, delicate toss.
Gentle folding prevents avocado from mashing and keeps tomato cubes intact.
Serving
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Serve Immediately
Transfer the salad to a chilled platter or individual plates and enjoy at once, while the basil is bright and the avocado is creamy.
The salad is at its peak within 20 minutes; extended sitting will cause tomato juices to dilute the dressing.
Note
- Select tomatoes with a floral scent and slight give—they will taste leagues better than refrigerated ones.
- To prevent browning, toss avocado cubes in a splash of lemon juice before combining with other ingredients.
- A dusting of flaky sea salt just before serving adds delightful crunch and enhances every flavor.
- Substitute shallot for red onion if you prefer a milder, sweeter bite.
- For extra protein, add cubes of fresh mozzarella or crumbled feta right before serving.
- Leftover salad can be refrigerated for up to 24 hours; stir gently before eating to redistribute the dressing.
- Serve alongside grilled fish, crusty bread, or as a vibrant topper for bruschetta.
- A sprinkle of toasted pine nuts or pumpkin seeds adds pleasing crunch and nutty depth.
