Tomato and Avocado Salad


  • 2-3 medium to large heirloom tomatoes, diced, or 1.5 pints cherry tomatoes, sliced in half

  • 1 avocado, diced

  • 1 clove garlic, minced

  • 1 Tbs. white balsamic vinegar or white wine vinegar

  • 1 Tbs. extra-virgin olive oil

  • ¼ tsp. salt

  • freshly ground black pepper, to taste

  • ¼ c. chopped fresh basil (you could also used fresh chopped cilantro for a different flavor profile)


Combine the minced garlic and vinegar in a small bowl and allow to sit while you dice the tomatoes and avocado.  Add the diced vegetables to a medium bowl and drizzle with the garlic/vinegar mixture and the olive oil.  Add the salt, freshly ground black pepper, and chopped basil and toss gently, making sure the vegetables are evenly coated.  Let stand for 30 minutes before serving for best flavor.

Recipe adapted from: