Discover the perfect harmony of fresh, ripe tomatoes and creamy avocados elevated by a vibrant Argentine chimichurri in this refreshing Tomato Avocado Salad. This colorful dish combines the natural sweetness of peak-season tomatoes with the rich, buttery texture of perfectly ripe avocados, all brought together by a zesty chimichurri sauce bursting with fresh herbs, garlic, and tangy vinegar. The bright green chimichurri not only adds incredible flavor but also creates a stunning visual contrast against the red tomatoes and green avocados. This versatile salad works beautifully as a light lunch, elegant side dish, or fresh appetizer that celebrates simple, high-quality ingredients. Ready in just 20 minutes, this recipe serves 4 people and makes the most of summer’s bounty.
Serving Size: 4 people as a side dish or light lunch
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients for the Salad
- 4 large ripe tomatoes, mixed varieties preferred
- 2 large ripe avocados
- 1/4 medium red onion, thinly sliced
- 1/4 cup crumbled queso fresco or feta cheese (optional)
- 2 tablespoons toasted sunflower seeds
- Flaky sea salt
- Freshly ground black pepper
Ingredients for Chimichurri
- 1 cup fresh parsley leaves, packed
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
Making the Chimichurri Sauce
Start by preparing the chimichurri, as the flavors improve when allowed to sit for a few minutes. Finely chop the fresh parsley, cilantro, and oregano leaves using a sharp knife, or pulse them briefly in a food processor until they reach your desired consistency. Avoid over-processing, as you want to maintain some texture rather than creating a smooth paste.
In a medium bowl, combine the chopped herbs with the minced garlic, red wine vinegar, salt, red pepper flakes, and black pepper. Slowly drizzle in the olive oil while whisking constantly to create a well-combined sauce. The chimichurri should have a bright green color and a chunky, sauce-like consistency.
Taste and adjust the seasoning as needed, adding more salt for depth, vinegar for tanginess, or red pepper flakes for heat. Set the chimichurri aside to let the flavors meld while you prepare the vegetables.
Preparing the Tomatoes
Select the ripest, most flavorful tomatoes you can find, ideally using a mix of varieties like beefsteak, heirloom, and cherry tomatoes for diverse colors, sizes, and flavors. Wash the tomatoes gently and pat them dry with paper towels.
Using a sharp knife, slice larger tomatoes into wedges or thick rounds, about 1/2 inch thick. Cut cherry or grape tomatoes in half to release their juices and make them easier to eat. Arrange the tomato pieces on a large serving platter or individual plates, and sprinkle lightly with flaky sea salt to draw out their natural sweetness.
Preparing the Avocados
Choose avocados that yield slightly to gentle pressure but are not overly soft or mushy. Cut each avocado in half lengthwise, remove the pit, and carefully peel away the skin. Slice the avocado halves into wedges or chunks, depending on your preference for presentation.
To prevent the avocado from browning, you can lightly brush the pieces with a small amount of the chimichurri or a squeeze of fresh lime juice. Handle the avocado gently to maintain its shape and creamy texture.
Assembling the Salad
Arrange the avocado pieces among the tomatoes on your serving platter, creating an attractive pattern of colors and shapes. Scatter the thinly sliced red onion throughout the salad, distributing it evenly for consistent flavor in each bite.
If using cheese, crumble the queso fresco or feta over the salad, focusing on areas where it will provide nice contrast against the red and green vegetables. The salty, tangy cheese adds another layer of flavor and texture to complement the fresh vegetables.
Finishing and Serving
Generously spoon the chimichurri over the entire salad, making sure to coat both the tomatoes and avocados. Use the back of the spoon to spread the sauce evenly, allowing some to pool in the natural crevices of the vegetables where it will be absorbed.
Sprinkle the toasted sunflower seeds over the top for added crunch and visual appeal. Finish with a final pinch of flaky sea salt and freshly ground black pepper to enhance all the flavors.
Serving Suggestions
This Tomato Avocado Salad with Chimichurri is best served immediately after assembly to maintain the fresh textures and vibrant colors. It pairs beautifully with grilled meats, fish, or chicken, making it an ideal side dish for barbecues and outdoor dining.
For a more substantial meal, serve it alongside crusty bread, over mixed greens, or with grilled corn tortillas. The salad also works wonderfully as part of a larger spread of appetizers or as a fresh starter before a heavier main course.
Storage and Make-Ahead Tips
The chimichurri can be prepared up to 2 days ahead and stored covered in the refrigerator, where the flavors will continue to develop and intensify. Bring it to room temperature before serving for the best flavor and consistency.
Prepare the tomatoes and red onion up to 4 hours ahead, but wait to cut the avocados until just before serving to prevent browning. If you must prepare the avocados in advance, store them with plastic wrap pressed directly against the cut surfaces and add them to the salad at the last minute.
Variations and Tips
For extra richness, add thin slices of fresh mozzarella or burrata cheese. To make the salad more substantial, include cooked quinoa, white beans, or chickpeas. Always taste your tomatoes before seasoning, as their natural sweetness and acidity can vary significantly depending on the variety and ripeness.
