Mediterranean Avocado Tomato Onion Salad
This is the kind of salad you make when you want something fresh, colorful and full of flavor without spending much time in the kitchen. It’s built around ripe avocados, juicy tomatoes and sharp red onion, all tied together with a bright Mediterranean dressing. The flavors are simple but never boring. Everything comes together in one bowl and the whole thing feels light, creamy and refreshing at the same time. You can serve it as a side with grilled chicken or fish, spoon it over toasted bread or enjoy it on its own for a quick lunch. It’s the sort of dish that tastes even better than it looks, and it looks pretty great.
Total Time: 15 minutes
Servings: 4
Ingredients
3 medium ripe avocados, diced
2 cups cherry tomatoes, halved
1 medium red onion, thinly sliced
1 small cucumber, diced
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
⅓ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Cut the avocados into medium cubes and place them in a large bowl.
Add the cherry tomatoes right on top.
Scatter the red onion slices over the tomatoes.
Add the diced cucumber to bring extra crunch.
Mix in the chopped parsley and mint.
In a small bowl, whisk the olive oil, lemon juice and red wine vinegar.
Sprinkle in the oregano and season with salt and pepper.
Pour the dressing over the salad base.
Toss gently so the avocado doesn’t mash.
Taste, adjust the seasoning, and serve.
Tips
Use avocados that yield slightly when pressed. Too soft and they’ll turn mushy.
If your onions taste sharp, soak the slices in cold water for ten minutes.
Cut the tomatoes at the last minute to keep their juices inside.
Use high-quality olive oil here. You’ll taste the difference.
A mix of lemon juice and vinegar keeps the flavor bright rather than one-note.
Add the dressing right before serving to keep the avocado fresh.
Keep the salad chunky. Small pieces lose their texture.
Taste the tomatoes. If they’re dull, add a small pinch of sugar to balance acidity.
Mint is optional, but it gives a fresh lift you shouldn’t skip if you have it.
Serve the salad slightly chilled, not cold. The flavors open up more.
Variations
Add crumbled feta for a creamy salty note.
Toss in olives for a briny Mediterranean boost.
Mix in chickpeas to make it more filling.
Replace parsley with basil when you want a softer herb flavor.
Swap red onion for thinly sliced green onion.
Use heirloom tomatoes for a more colorful bowl.
Add grilled shrimp or chicken to turn it into a full meal.
Use lime juice instead of lemon for a sharper citrus edge.
Add roasted red peppers for sweetness and depth.
Mix in quinoa if you want something more substantial without losing the fresh feel.
Q&A
Can I make this ahead of time?
Make everything except the avocado and dressing, then add those right before serving.
How do I keep the avocado from browning?
The lemon juice and vinegar help, but adding them at the end keeps the color fresh.
Can I use regular tomatoes?
Yes, but remove excess seeds to keep the salad from getting watery.
Is there a good substitute for red wine vinegar?
Apple cider vinegar works well.
Can I skip the mint?
Sure. The salad still tastes great with only parsley.
What protein works best with it?
Grilled chicken, salmon or shrimp pair easily with these flavors.
Can I store leftovers?
It’s best eaten fresh, but leftovers can be kept for a few hours in the fridge.
Is it okay to use dried herbs instead of fresh?
You can, but reduce the amount since dried herbs are stronger.
How do I make it spicier?
Add a pinch of red pepper flakes or diced jalapeño.
Can I make the dressing sweeter?
Add a small touch of honey if you want a softer finish.
Nutrition
(per serving, estimated)
Calories: 310
Fat: 26g
Carbohydrates: 15g
Fiber: 7g
Protein: 3g
Sodium: 220mg
Conclusion
This Mediterranean Avocado Tomato Onion Salad is light, bright and full of satisfying textures. The avocado gives the salad richness, the tomatoes bring acidity, and the onion adds a clean bite. The herbs keep the whole thing fragrant and fresh. Everything gets tied together with a simple dressing that fits the Mediterranean way of cooking: clean ingredients, balanced acidity and plenty of good olive oil. It works as a side, a topping or a meal on its own. Once you make it, you’ll find yourself coming back to it often because it checks all the boxes. It’s quick, flexible and consistently delicious.