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Fresh Mediterranean avocado tomato onion salad in a rustic bowl drizzled with olive oil and herbs.

Avocado Tomato Onion Salad

A vibrant 10-minute Mediterranean side dish featuring creamy Hass avocado wedges, sweet cherry tomatoes, and crisp red onions tossed in a peppery herb-citrus dressing.
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Prep Time 10 minutes
Servings: 4
Calories: 235
Ingredients Method Notes

Ingredients
  

  • - 3 ripe Hass avocados pitted and cut into thick crescent wedges
  • - 2 cups cherry tomatoes halved (mix of red and yellow preferred)
  • - ¼ medium red onion thinly sliced into half-moons
  • - ¼ cup fresh flat-leaf parsley or fresh cilantro, finely chopped
  • - Juice of 1 large lemon or lime
  • - 2 tbsp extra-virgin olive oil
  • - ½ tsp sea salt or to taste
  • - ¼ tsp freshly cracked black pepper
  • - Pinch of crushed red pepper flakes optional

Method
 

PREP VEGETABLES:
  1. Place the halved cherry tomatoes, thinly sliced red onion, and finely chopped herbs into a medium salad bowl.
ADD AVOCADO:
  1. Cut the pitted ripe avocados into thick crescent wedges and add them directly to the bowl with the tomatoes and onions.
MAKE DRESSING:
  1. In a small bowl or glass jar, whisk together the fresh lemon (or lime) juice, extra-virgin olive oil, sea salt, black pepper, and optional red pepper flakes until fully emulsified.
TOSS GENTLY:
  1. Pour the dressing evenly over the salad. Using a soft silicone spatula, fold the ingredients together gently from the bottom up to coat without crushing the avocado wedges.
SERVE:
  1. Serve immediately while fresh and bright.

Notes

- Onion Prep Tip: Soaking sliced red onions in cold water for 10 minutes softens their raw bite while preserving their crunch.
- Make-Ahead: Prep the tomatoes, onions, and dressing in advance, but slice and add the avocados right before serving.