Fresh Tomato and Avocado Salad and Simple Vinaigrette
Tomato and avocado, a perfect match: why you dress it last and how a splash of acid keeps the avocado green. A fresh salad ready in minutes.
The story behind
The real craft hides in the vinaigrette. Whisking oil with vinegar or lime creates a temporary emulsion, microscopic droplets of one suspended in the other. A pinch of salt does double duty: it seasons and, by osmosis, draws juice from the tomato, which is why you should dress the salad just before serving so the slices don't weep and go soft.
The avocado is cut last for a concrete reason: its flesh oxidizes on contact with air and browns. A splash of the vinaigrette's acid slows that reaction and keeps the green vivid.
Fresh, colorful and ready in minutes, it's the side that brightens any main course. Keep the dressing separate if you prep ahead.
Instructions
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11. Vegetable Prep: Wash the tomatoes thoroughly and cut them into thick rounds. Peel the avocados and cut them into rustic chunks or medium slices.
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22. Making the Vinaigrette: In a small bowl, whisk together the olive oil, vinegar (or lemon juice), dried oregano, and salt until well emulsified.
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33. Assembly: Arrange the tomato slices in a large glass salad bowl or platter. Cover generously with the avocado pieces.
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44. The Onion Touch: Scatter the finely diced onion or the onion rings over the avocado layer.
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55. Final Seasoning: Drizzle the homemade vinaigrette over the salad and toss gently to ensure all ingredients are lightly coated.
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66. Service: Serve immediately to keep the avocado from browning. Season with a final pinch of freshly ground black pepper for a professional and clean presentation.
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