Fresh tomato, red onion and avocado salad seasoned Italian style with oregano, fresh parsley, garlic, olive oil, wine vinegar, salt and pepper.
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If you’re tending a summer garden, you’re likely to be faced with the same joyous dilemma that greets most of your fellow gardeners. When the tomatoes begin to ripen, they come into force!
One of my favorite recipes using fresh, ripe garden tomatoes is this Italian-inspired tomato salad with red onions, parsley, oregano, and avocados.
My friend Michelle (we’ve known each other since we were 13) first introduced me to this salad a few years ago. It’s one of her favorite salads, which she brings to summertime potlucks and family gatherings.
Michelle comes from a large Italian-American family who really love food. The salad is based on a traditional Italian tomato salad but with avocados instead of mozzarella.
I used to make this salad every few days with my ripe tomatoes. It’s easy to assemble and makes a great presentation for guests.
Tomato, onion, avocado salad
Pro tip: First, slice the onion and place in a bowl. Drizzle with a little water and red wine vinegar. Then prepare the other ingredients. Just a few minutes in some vinegar water will help loosen the edge of the onion slices.
ingredients
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3 to 4 fresh big tomatoescut
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Kosher salt
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1/2 red Onionthinly sliced
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2 avocadospeel and cut into bite-sized pieces
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1/4 Cup chopped fresh parsley
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1 clove garlicchopped
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1 teaspoon crumbles dried oreganoor 1 tablespoon chopped fresh oregano
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red wine vinegar (a good strong red wine vinegar)
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Extra virgin olive oil (the best quality)
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Fresh ground black pepper
method
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Layer tomatoes, onions, avocado, add parsley, garlic, oregano:
Place a layer of sliced tomatoes on a large serving platter. Sprinkle with salt. Arrange the thinly sliced red onions and chunks of avocado over the tomatoes.
Sprinkle with chopped fresh parsley, chopped garlic, and crumbled dried oregano.
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Dressing with red wine vinegar and olive oil, salt and pepper:
Drizzle red wine vinegar and olive oil over the plate. Sprinkle with a little more salt and freshly ground black pepper.
Serve immediately or cover with plastic wrap and let sit at room temperature for an hour or two before serving. Don’t chill.
| nutritional information (per serving) | |
|---|---|
| 37 | calories |
| 2g | Fat |
| 4g | carbohydrates |
| 1g | protein |
