Tomato Avocado Salad (with Feta)

Our Tomato Avocado Salad is a family favorite with plenty of fresh cherry tomatoes, ripe avocado, and salty Feta cheese. Toss it in a lemon dressing, and you have a quick side dish all in about 15 minutes!

We eat salads year round but even more so during the Spring and Summer. I’m partial to non-conventional salads (the kinds without lettuce and all the traditional toppings). A few of my favorites are this Greek Orzo Salad and Cranberry Chicken Salad.

Close up of tomato avocado feta salad in a white bowl.

Tomato Avocado Feta Salad

This tomato avocado salad couldn’t be any easier or more delicious! It only takes about 15 minutes to make from start to finish. You could cut down on that time if you wanted to toss the tomatoes in whole. However you decide to make it, this salad is simple and it’s a huge hit!

My family loves the fresh flavors and the light lemon dressing. Sometimes we’ll add the feta cheese and other times we go for the balsamic glaze. You could even add both if want. There are so many different ways to mix this salad up with different ingredients and dressings that it’s sure to please even the pickiest of eaters.

How to Make Tomato Avocado Salad:

  1. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
  2. In a separate large bowl, add the tomatoes, avocados, onions, and parsley.
  3. Pour the dressing over the vegetables, and toss to combine.
  4. Sprinkle feta cheese over the top, and drizzle with balsamic glaze if desired.
  5. Enjoy immediately or refrigerate until ready to serve.
Collage showing how to make tomato avocado salad.

Tips and Variations:

  • Tomatoes: We like cherry or grape tomatoes for this recipe, but use your favorite variety. Be sure to cut them roughly the same size as the avocados. If the tomatoes have a lot of seeds, consider removing those to keep the salad from being too watery.
  • Avocados: Choose avocados that are ripe but firm. If the avocados are overripe, they’ll mash as you stir the salad. I like to cut up the avocados last, so they don’t turn brown. You can even toss them in a little lemon or lime juice to keep them nice and vibrant.
  • Feta: The feta cheese gives the salad a nice saltiness, so go light on the salt if you use the feta. More salt can always be added later.
  • Balsamic Glaze: The balsamic glaze is optional, but it gives a wonderful flavor to the salad. It’s slightly sweet which is a nice contrast to the salty, tangy flavor of the other ingredients.
  • Add-Ins: There are tons of different add-in options for this salad. Try tossing in some bell peppers, cucumbers, fresh corn, dill, cilantro, basil, or swap the lemon olive oil dressing with a balsamic dressing or even a white wine vinaigrette.
Top down view of tomato avocado salad with gray linens.

Storage Recommendations:

Room Temperature: Tomato avocado salad should not be stored at room temperature.

Refrigerator: This salad should be stored in the refrigerator in an airtight container and leftovers discarded after 3 days.

Freezer: We do not recommend freezing this salad.

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Top down view of tomato avocado salad with fresh parsley.

Tomato Avocado Salad (with Feta)

4.7 from 3 votes
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Author: Kim
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Servings

Ingredients

Dressing

  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Salad

  • 1 pint cherry tomatoes, halved or quartered
  • 2 avocados, large in size, diced
  • ¼ cup purple onion, thinly sliced
  • ¼ cup parsley, fresh, finely chopped
  • 1 ounce feta cheese, crumbled, or more to taste
  • 1 to 2 tablespoons balsamic glaze, optional

Instructions
 

  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Set aside.
    2 tablespoons freshly squeezed lemon juice
    2 tablespoons olive oil
    Salt and pepper
  • In a separate large bowl, combine the tomatoes, avocados, onion, and parsley. Pour the lemon and olive oil mixture over the vegetables and lightly toss. Add additional salt and pepper if needed.
    1 pint cherry tomatoes
    2 avocados
    ¼ cup purple onion
    ¼ cup parsley
  • Sprinkle with feta cheese, and drizzle with balsamic glaze if using.
    1 ounce feta cheese
    1 to 2 tablespoons balsamic glaze
  • Serve immediately, and store any leftovers in the refrigerator for up to 3 days.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of salad. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1cupCalories: 276kcalCarbohydrates: 17gProtein: 4gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 6mgSodium: 104mgPotassium: 793mgFiber: 8gSugar: 5gVitamin A: 1072IUVitamin C: 46mgCalcium: 68mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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Recipe Rating




2 Comments

  1. 5 stars
    GREAT, QUICK RECIPE! Refreshing simple side salad to use up all those ripe cherry tomatoes when in season. I subbed fresh basil for the parsley.

    Will try this with a SW spin using lime instead of the lemon next time and adding a little minced jalapeno and a dash of cumin! This is a keeper!

    1. Thank you, Terri! The basil substitution sounds great. Also, the Southwest spin your considering seems like a wonderful idea. Thank you again for your comment and rating the recipe card. Have a great day 🙂