If you tend a summer garden, then you are likely confronted with the same joyful dilemma that greets most of your fellow gardeners. When the tomatoes begin to ripen, they come in force!
What to do with all these tomatoes?
One of my favorite recipes for making use of 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 age 13) first introduced me to this salad several years ago. It’s one her favorite salads to bring to summer potlucks and family gatherings.
Michelle comes from a large extended Italian American family that truly loves food. The salad is based on a traditional Italian tomato salad, but with avocados taking the place of mozzarella.
I’ve been making a platter of this salad every few days with my ripe tomatoes. It’s easy to pull together and makes for a great presentation to serve to guests.
Tomato, Onion, Avocado Salad Recipe
Pro tip: slice the onion first and place in a bowl. Sprinkle with a little water and red wine vinegar. Then prep the other ingredients. Just a few minutes in a little vinegar water will help take the edge off of the onion slices.
Ingredients
- 3-4 fresh large tomatoes, sliced
- Kosher salt
- 1/2 red onion, thinly sliced
- 2 avocados, peeled and cut into bite-sized chunks
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoons crumbled dried oregano, or 1 Tbsp chopped fresh oregano
- Red wine vinegar (a good, strong red wine vinegar)
- Extra virgin olive oil (the best quality)
- Freshly ground black pepper
Read More: Tomato, Onion, Avocado Salad
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