Summer tomatoes are having their moment and this Avocado Heirloom Tomato Salad is the only thing I want to eat when it’s blazing hot outside. It’s juicy, herby, salty, and just the right amount of tangy.
Table of Contents
Why I Love This Recipe
There’s truly nothing better than peak-season tomatoes, especially when you pair them with creamy avocado, punchy red wine vinegar, and loads of fresh herbs. This is the kind of salad that feels fancy but takes no time at all. It’s a total showstopper on a summer table and works just as well as a side dish as it does the main event for a light lunch. Plus, the sumac (which is optional) adds a citrusy brightness that makes everything pop.
If you really wanted to up the ante on this Heirloom Tomato Salad, you could add some fresh mozzarella or burrata on this too!!
Let's take a quick moment to discuss Heirloom Tomatoes because there are a LOT of options this time of the year:
Heirloom tomatoes come in all shapes, sizes, and colors, and each variety brings its own unique flavor and texture to the table.
- Brandywine tomatoes are one of the most popular, known for their large size, deep pink hue, and rich, almost creamy flavor that’s perfect for sandwiches or caprese salads.
- Cherokee Purple tomatoes have a dusky, purplish skin and a sweet, smoky taste that adds depth to any dish, especially grilled ones.
- Green Zebra tomatoes are smaller, with vibrant green stripes and a tangy, slightly tart bite that works beautifully in salsas or to balance richer ingredients.
- Yellow Pear tomatoes are bite-sized and sunny yellow, offering a mild, lightly sweet flavor that’s ideal for snacking or tossing into pasta.
- And then there’s Black Krim, a dark, reddish-purple variety with a bold, earthy flavor and a touch of saltiness that’s amazing in fresh salads or layered on toast. Each variety has its own personality, so mixing and matching them makes for the most colorful and delicious tomato salad ever.
Ingredients & Substitutions
- Large heirloom and regular tomatoes
- Cherry tomatoes
- White onion - red onion works too!
- Sumac
- Ripe avocados
- Fresh basil
- Fresh mint
- Maldon sea salt
- Freshly cracked black pepper
- Olive oil
- Red wine vinegar
*For a full list of ingredients and instructions please see recipe card below.
How to Make Avocado and Heirloom Tomato Salad
Step 1: Slice the tomatoes in thick pieces and cut the cherry tomatoes into halves. Arrange on a large platter or in a bowl and add the red onion and avocado along with the herbs on top.
Step 2: Drizzle with a tablespoon or so of olive oil and and bit of red wine vinegar.
Step 3: Season with salt and pepper and enjoy.
Tips & Tricks
- Use the ripest tomatoes you can find. This salad really shines with peak-season produce.
- Slice the white onion as thinly as possible so it doesn’t overpower the other flavors. A mandoline is great for this.
- Toss the onion with sumac before assembling the salad so it absorbs the flavor.
- Don’t skip the flaky salt! This takes this over the top.
- Serve the Heirloom Tomato Salad immediately so the avocado stays vibrant and fresh.
FAQs
Can I make this Heirloom Tomato Salad ahead of time?
You can prep the tomatoes and onions ahead, but don’t add the avocado or dressing until just before serving.
What can I use instead of sumac?
A squeeze of lemon juice or a dash of lemon zest can mimic the brightness of sumac if you don’t have it on hand.
Can I add cheese?
Absolutely. Crumbled feta, mozzarella or burrata would be amazing here.
Is this good as leftovers?
It’s best fresh, but if you do have leftovers, store them in an airtight container and eat within a day.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Avocado and Heirloom Tomato Salad
Ingredients
- 3 large heirloom tomatoes
- 1 cup cherry tomatoes
- ¼ white onion super thinly sliced
- 2 teaspoons sumac
- 2 avocados sliced
- freshly torn basil
- freshly torn mint
- Flaky sea salt and freshly cracked black pepper
- 2 tablespoon Drizzled red wine vinegar
- 2 tbsp Olive oil
Instructions
- Slice the large tomatoes into thick rounds and halve the cherry tomatoes. Arrange them on a large serving platter or in a shallow bowl.
- Toss the sliced onion with sumac and scatter over the tomatoes.
- Add the avocado, basil, and mint on top. Drizzle generously with olive oil and a splash of red wine vinegar. Season with flaky salt and freshly cracked black pepper. Serve immediately
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
This recipe is insanely delicious!! The flavours are incredible. Make sure you make the cilantro vinaigrette which is not shown on the same recipe. You can find it on Gaby's website though.
This is so quick and easy, beautiful to look at and flavourful. I am going to make this a staple this summer. Thanks Gaby!
I can't wait for our weather to warm up so I can have this on repeat!
This salad has got me ready for summer!
Good food requires a lot of vegetables. I like the tomato salad
I want to eat this beauty all spring and summer long!!!
I know I shouldn't be shocked by now that you are THE AVOCADO MAVEN, but this looks absolutely amazing, and it's making my smoothie lunch seem positively lackluster. Want want want! <3
Beautiful salad! It sounds delicious!!
So excited about Spring! Your beautiful salad is the perfect intro!!!
We have a few more cold winter-like days in my region. However as soon as the warm weather and sunny days arrive, I will be enjoying this refreshing salad. Thanks for sharing this recipe, Gaby. Happy Saturday 🙂
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O.M.G.
This looks simply delicious! What a great idea!
Oh this salad is soooo calling my name today. Thank heavens for Spring, I am ready!!
This is gorgeous!!! It's snowing here on the first day of Spring 🙁 I could use this salad in my kitchen today to put a smile on my face!
really pretty- I can't wait until we have fresh tomatoes!
Great salad to kick off spring!
Oh my, what a wonderful platter of Spring Greatness!