Avocado Tomato Salad
on Jul 06, 2025
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With cucumbers and corn, this avocado tomato salad is crisp, creamy and fresh. I toss halved cherry tomatoes, diced avocados and cucumbers, raw corn and crumbled feta cheese in white balsamic vinaigrette. Then I finish it with a mix of chopped herbs including basil, parsley and chives. This is a no-lettuce salad with tons of flavor that’s always a winner at summer get-togethers like barbecues and picnics.
Also, try this cucumber tomato feta salad for another Mediterranean-inspired recipe.
Table of Contents
Why You’ll Love This Recipe
This is a healthy and creamy tomato avocado salad. The dressing is actually vinaigrette, but ripe avocados and feta give it this lovely rich creaminess. It contrasts perfectly with the acidity of the tomatoes and balsamic vinegar and the sharpness of the onions.
You can make the salad in a single bowl. I approach it like a marinated salad, first whisking the dressing in a large salad bowl. Then I stir in the juicy tomatoes, avocados, cucumbers, corn and everything else.
No-lettuce salads are wonderful for barbecues, picnics and potlucks. When you don’t have leafy greens, there’s no risk of the salad getting soggy. The vinegar in the dressing prevents the avocados from browning.
The Ingredients
This is what you need:
- Avocado: It’s important to use ripe avocados. Look for ones with darker skins. They should give a little if you press them. When you stir the diced avocados and feta into the salad, that nice creaminess will dress all the salad ingredients.
- Tomatoes: You can go with cherry tomatoes or grape tomatoes cut in half. They are much neater in salads than chopped tomatoes. Their skins also add good texture.
- Cucumbers: The recipe calls for an English cucumber. This longer variety has more delicate skin and less seeds than regular cucumbers. You can substitute with Persian cucumbers.
- Corn: I slice the kernels off an ear of corn and I keep them raw. They are crisp and juicy in the salad. You can substitute with canned corn.
- Feta gives the salad salty, briny flavor. As you toss it with the dressing and the rest of the ingredients, the cheese melds right in with the creamy avocados.
- Red onions: I finely dice red onions, so they are well distributed throughout the salad. That sharp but subtle accent ends up in each bite.
- Fresh herbs: Chives, parsley and fresh basil are great in the salad, so that’s why I include all three. Always keep in mind what you have in your kitchen possibly from another recipe. You can use more of one that the others.
- White balsamic vinaigrette: If you like the flavor of balsamic, but you want something lighter, white balsamic vinegar is good, especially in summer salads. The dressing also has minced garlic, whole grain mustard, extra virgin olive oil, kosher salt and black pepper.
How To Make This Avocado Tomato Salad
1. Make the vinaigrette. Whisk the garlic, mustard, salt, pepper, vinegar and olive oil in a bowl big enough to hold the entire salad.
2. Toss the tomatoes, avocados, cucumbers, corn, red onions and feta in the dressing. Everything should be coated in the vinaigrette, and you should be able to see the creaminess of the avocados and feta cheese on the rest of the ingredients.
3. Fold in the fresh herbs. I wait to do this because they are more delicate, and I don’t want them to get lost in everything else.
Serving
Enjoy this salad with other dishes with Italian and Mediterranean ingredients. You don’t have to limit tomato and avocado to Tex-Mex dishes. Serve it with roasted ratatouille quinoa, tofu veggie skewers, oven-baked zucchini corn fritters, burst cherry tomato pasta or tomato basil pasta. You can also pair it with proteins like grilled chicken, salmon or shrimp.
Leftovers and Storage
You can keep the salad in an airtight container in the fridge up to 3 days. The salad doesn’t have any lettuce, so it won’t wilt. The ingredients will soften slightly the longer you store them. The vinaigrette does a good job of preventing the avocado from browning.
Recipe FAQs
This salad has more mediterranean flavors with feta, balsamic vinegar and basil. If you want to use cilantro, then I would recommend swapping balsamic for white wine vinegar or fresh lime juice.
Of course. Toss in chopped romaine, baby spinach or arugula. If you are planning to save some of the salad, only add leafy greens to the portion you are going to serve immediately.
More Tomato Salad Recipes
Heirloom Tomato Salad
Peach Caprese Salad
Greek Quinoa Salad
Grilled Halloumi Lentil Salad
Italian Pasta Salad
Balsamic Peach Tomato Salad
Roasted Tomato Chickpea Quinoa Salad
Zucchini Corn Tomato Salad
Green Bean Tomato Salad
Fresh Tomato Corn Salad
Peach Tomato Chopped Salad
Check out my collection of easy seasonal salad recipes including some of my favorite ingredients and tips for making fanstastic salads.
Avocado Tomato Salad
Ingredients
- 2 garlic cloves, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons white balsamic vinegar
- 1/4 cup olive oil
- 1 pint cherry tomatoes or grape tomatoes, halved
- 2 avocados, diced
- 1 English cucumber, diced
- 1 ear corn, kernels sliced off
- 1/4 cup finely chopped red onions
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped basil, parsley and chives
Instructions
- In a large bowl, whisk the garlic, mustard, salt, pepper, vinegar and olive oil.
- Stir in the tomatoes, avocados, cucumbers, corn, red onions and feta.
- Then fold in the parsley, basil and chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
