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.
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.