Traditional recipes

Tomato, coriander, avocado and feta salad recipe

Tomato, coriander, avocado and feta salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Avocado salad

A superb salad, which is perfect for the summer months. It's vibrant, full of flavour and extremely delicious. Tomatoes are tossed with chilles, spring onions, herbed feta cheese, avocados, lemon juice and coriander.

52 people made this

IngredientsServes: 10

  • 8 plum tomatoes, diced
  • 3 Scotch bonnet chillies, seeded and diced or to taste
  • 3 bunches spring onions, sliced
  • 115g herbed feta cheese, crumbled
  • 4 ripe avocados, peeled, pitted and diced
  • 2 tablespoons fresh lemon juice
  • 3 bunches coriander, chopped
  • salt and ground black pepper to taste

MethodPrep:25min ›Ready in:25min

  1. Combine the tomatoes, chillies, spring onions and feta cheese in a large bowl; toss together. Add the diced avocados; drizzle the lemon juice over the avocados to keep them from turning brown. Stir in the coriander. Season with salt and pepper. Mix well and serve.

Recently viewed

Reviews & ratingsAverage global rating:(82)

Reviews in English (58)

by Celeste

Hi I am the submitter of this recipe, the cilantro bunches where I shop are fairly small, hence the 3 bunches. So as far as the cilantro goes add it to your taste! Enjoy ♥-03 Oct 2009

by PSWEST

FANTASTIC!! I added some bowtie pasta and black olives per another suggestion and it was a light, but satisfingly refreshing meal!! Takes some time to dice eveything but well worth it as it is requested by friends so often. Add and delete as you wish as it really is a forgiving recipe and one that you will be so Glad you made!!-01 Jun 2009

by elisa

Good combination of flavors, but the lemon juice alone was too dry. I added about 2 tablespoons of really good evoo and it was more moist and tasted better.-10 Jun 2009


I&rsquom sitting opposite one of my favourite people (an Irish New Yorker called Ultan who somehow seems to know stuff about everything from architecture to daffodils, to oysters and beer, to buttons and bows). Over lunch, he starts talking about a salad made from grilled avocado. I now make it once a month because it&rsquos the perfect small supper and grilling the avocado gives it a nutty, silky flavour. Even the simplest version of this recipe, with just tomatoes, coriander and lime juice, is sensational.

1 whole avocado, ripe but on the firm side
2 limes
230g cherry tomatoes, cut into quarters
1 tsp olive oil
1 small clove fresh garlic, minced
a small handful coriander leaves, torn from the stem
plenty of salt and pepper
1 tsp sesame seeds, toasted in a dry pan until golden

Feta and Avocado Salad

Meet your new best friend for the summer! This super easy feta and avocado salad is full of ripe tomatoes and zesty feta. It’s a perfect side dish to any entree or as a stand alone salad. Prepare to say YUM!

[wprm-recipe-jump]

If I was asked to describe my style of cooking, I would say simple. I use fresh ingredients of the best quality I can get my hands on and try and create magic with them. Sometimes I am not successful. But sometimes…magic happens.

This particular salad is magic. Summer magic.

It makes me think of summer BBQ’s, late drinking and chattering into the night in our yard full of hungry mosquitoes. And as we gorge on delicious food and sweet spiked sangrias, we become immune to midnight yawns and unfortunately to the incessant buzzing of the pesky mosquitoes. And we only realize how good of a time we had the next morning when our pounding headache is only upstaged by the constellation of mosquito bites aching to be scratched all over our well tanned legs.

Ahhhhhh I do love summer…mosquitoes and all…it’s all worth it.

This salad has become my go to for lazy Sunday dinners, camping getaways and BBQ parties galore.

I whipped it up one night on a whim (as most of my recipes are) in an attempt to make a quick side dish for some grilled chicken.

The feta was kind of an after thought. This was supposed to be a deconstructed guacamole and then I went cray cray and sprinkled in some feta. I’ll be honest, I thought I ruined the whole batch but it turned out super delish! Creamy, salty and just right.

Best of all it comes together in no time and is all bright and cheery against any tablescape…or none at all.

This is the salad that you will find yourself bringing to all your friend’s houses just to brighten up the drab BBQ spread.

Yup…now is the time to bust that sangria bottle out…

So first we need to dice up an avocado…And I have a nifty little knife skills tutorial for you right here that will make you look like a pro!

And then we are going to dice a nice ripe and juicy tomato. Look at this beauty! Oh! And I have a nifty little tutorial for that too!

And dice half a red onion just like this. First cut slices into it. And then cut slices across it.

And dice away nice and small. (A tutorial is on its way)

And crumble some feta of choice right on top.

Drizzle with olive oil, season with salt and pepper and be on your merry way!

Print
clock clock icon

cutlery cutlery icon

flag flag icon

folder folder icon

instagram instagram icon pinterest pinterest icon

facebook facebook icon

print print icon

squares squares icon

heart heart icon heart solid heart solid icon


How to Make Avocado Tomato Salad Recipe? 6 Easy Steps

#1 Ingredients needed for cooking the Avocado tomato salad recipe

This salad is very simple but incredibly tasty. The ingredients that these recipe needs are also the common ones that you can go to the market and easily shop for.

They are affordable and common ingredients, you don’t need some special ingredient for this avocado tomato salad recipe. If you want, you can even add other ingredients that you like. You can explore with other ingredients as well. Take a look at the ingredients that you need for this avocado tomato salad recipe:

Ingredients:

  • Avocado 1 medium size
  • Cherry tomatoes 2 cups
  • Lime juice
  • Olive oil 3 tbsp
  • Onion 1 small red, finely diced
  • Basil Coriander or at will
  • Salt and pepper to taste

#2 Utensils required for making the Avocado tomato salad recipe

This tomato and avocado salad is a simple, quick, and delicious recipe, and it’s one of the favorite salads of many people. Especially during the summer months, when you find fresh tomatoes at local markets.

As for utensils and devices, you only need a few utensils therefore it will be easier or you to prepare for this avocado tomato salad recipe.

The utensils that we use for this recipe are the ones that we use for our daily cooking. Let’s see what utensils we need for this recipe:

#3 Preparation before making the tomato avocado salad recipe

Ready in a few minutes, avocado and tomato salad is a light dish, rich in nutrients and free of ingredients that could cause digestive problems among people suffering from Crohn’s disease.

The recipe is enough for 4 servings. This tomato and avocado salad is nutritious, healthy, simple, but delicious. As an accompaniment or as a single dish, it serves everything. As for the preparation for this recipe, the process varies simply.

As the raw ingredients that we need for this recipe are not much. We only need to do a few more washing, cleaning, and chopping. So let’s get on with the preparation for this avocado tomato salad recipe:

  1. It won’t take you long to prepare the salad so it’s worth doing with dedication and care. We begin by washing our hands first with soap and water.
  2. Now bring together the utensils that you need for this avocado tomato salad recipe. Wash, clean and dry the utensils and set aside.
  3. Bring together the raw ingredients that we need or this recipe. Wash the avocado, tomatoes, lime or lemon, basil, coriander for cleaning properly.
  4. Dry them with a paper towel, and start with peeling and chopping.
  5. Cut the tomatoes into pieces or segments that we will put in a bowl.
  6. As for avocados, we leave them for the last moment so that they do not rust and keep their beautiful green color. At that time, we will open them in half and cut into slices or segments similar in size to the tomato, incorporating them into the bowl with the tomatoes.
  7. Peel onions and wash them properly. Then chop them into fine pieces.
  8. Cut the lemon and squeeze the juice in a separate bowl.
  9. Now let’s get started with cooking the recipe.

#4 Method of cooking the Avocado tomato salad recipe

This tomato and avocado salad are so so simple, fresh, and incredibly tasty. The avocado makes it a bit more substantial than some leafy lettuce and it tastes great with tomatoes.

It’s also extremely simple, low in calories and nutritious. The method of making this avocado tomato salad recipe is also easier than you think. Simply follow the methods as mentioned below:

Steps to follow For Avocado tomato salad recipe:

  1. In order to simply dice the avocado and avoid great smacking and smear, it is helpful to first halve the avocado, then remove the stone (if it is very tight, simply prick the core with a sharp knife and pull it out ).
  2. Then you cut lengthways and parallel into the avocado with a knife, but not so deep that you cut the skin. Then you can simply spoon out the cubes with a tablespoon like a kiwi.
  3. Put the tomatoes, avocado cubes, onion, and lime juice in a salad bowl.
  4. Add the olive oil and season with pepper and salt.
  5. Add coriander or basil as desired.
  6. Your salad is ready for eating.

#5 How to serve and eat the tomato avocado salad recipe

It is often clear in summer that a fresh salad is needed. The only thing missing is the right recipe. But that too is solved because with our tomato and avocado salad recipe you use fresh ingredients.

Such as basil, olive oil and conjure up delicious low-carb enjoyment. Here are a few ideas with which you can serve this recipe:

  • This refreshing avocado, tomato, and basil salad is a great side dish for meat and fish, baked or grilled, and also a great dish for a cold dinner. As the ingredients are very juicy, this salad is ideal for re-hydrating in spring and summer.
  • The tomato and avocado salad is a nice accompaniment to fish and meat dishes and is not only quick to prepare but also very easy to make. A nice piece of steak and the salad is a great meal with important vitamins and minerals.
  • You can also combine this salad with crispy fresh cucumbers, peppers, crispy vegetables, kiwi, orange, sour apples. Combine these ingredients to get exceptional flavor combinations.

#6 Some simple tips to follow for making the tomato avocado salad recipe

Losing weight has never been easier with this delicious and healthy detox salad of tomatoes, cucumbers, and avocados.

In addition to being quick and easy to prepare, it contains nutrient-rich foods that burn quickly and at the same time give a feeling of satiety, so you will not have hunger pangs or want to snack on fatty and unhealthy foods.

  • You can put a little arugula in the salad and dress the whole salad with olive oil and balsamic vinegar and it will look great.
  • Tomatoes should only be stored outside the refrigerator at room temperature as they are sensitive to the cold.
  • It is best to keep tomatoes in the dark so that they develop their full aroma.
  • Do not store tomatoes and apples together, since the ripening gas released by the apple causes the tomatoes to ripen.
  • The same applies to tomatoes and cucumbers since the tomato also releases ethylene.
  • Consume fresh tomatoes within 4 to 5 days
  • The smaller and easier the mouth, the more delicious it is enjoyed. Then don’t hesitate to cut the vegetables up.
  • The dressing should be mixed with other ingredients right when you want to eat the salad. Because if not, the salad will no longer look and feel fresh. Then always separate the dressing until just before serving. And don’t use too much dressing. The important thing is to mix it evenly.
  • Keep some of your favorite salad dressing at hand, whether purchased or homemade. You will probably make a quick salad if you can cover it with a dressing you enjoy.
  • Spoon some vegetables and store them in bags or airtight containers in the fridge. If you already have vegetables on hand and are ready to go, it’s easy to just toss them in a mixed salad.
  • Make sure you take a large avocado. Avocados are packaged in pairs at some supermarkets. Those are little ones. Use one rather than two. The goal is to get about 350 grams of salad per person. Are you a big eater, maybe a little more.
  • Also, use an avocado that is really ripe. This gives the extra smooth effect to the salad, making it taste very good. There are also ready-to-eat avocados for sale, but be careful: that is no guarantee that it is actually ripe
  • Wash your vegetables and dry them really well. Watery Salad Vegetables are the route to make a nasty salad. Invest in a salad spinner, or a paper towel. Try these nifty tricks and you can throw them with other ingredients before and get as much moisture off the leaves. Ignore this rule only if you are making a salad without lettuce (a perfect call).
  • Toss vegetables and other base ingredients using the dressing making sure all the pieces are coated. You can give the salad another gentle shuffle to distribute the dressing all at that time. But be careful and do this procedure very delicately as you don’t want to wipe out any delicate components (such as the soft crumble of fragile berries or cheese).
  • By the way, your hand is really the best tool for this job.
  • The Big Bowl is a classic container for salads, but the large, shallow platter also makes a good choice. Especially if you cleverly throw them straight into your mix instead of your toppings and organize them. This gives your work a big canvas and the shallow depth means people take the right proportion of all ingredients.
  • Cheese, avocado, and tomatoes look good and are easy to eat if they are cut into the same size. When mixing with the ingredients, please note that if you mix too much, the avocado and tomato will just sink with their juices all out in the salad.
  • If you want, you can add sesame, pumpkin seeds, and sunflower seeds to your salad. Sheep cheese also fits well.

#7 Frequently Asked Questions [Avocado tomato salad recipe]

This salad of fresh tomatoes and avocados, in addition to being delicious, will satiate you for a long time, and best of all, it is easy to prepare, so you can take it to work. The detox salad flooded social networks and has become his favorite salad of all time.

Tomatoes are low-calorie foods that contain a lot of water, while avocados are rich in unsaturated fats and fiber that help lose weight and regulate digestion. Here are some questions that you may have regarding this recipe:

1. Can we add other ingredients in this salad other than vegetables?

Yes, you can add other ingredients as you like. We will not be satisfied only with vegetables. So, we need to add other food ingredients such as animal protein (sliced chicken, beef, shrimp, or eggs), cheese (cheddar, feta cheese, etc.). Or, beans, sliced shallots, sliced corn, and chips (tortillas or potatoes).

To enrich the taste, add a little wine, berries, or pineapple. Also various herbs such as basil and cilantro leaves. Everyone likes different tastes. Some people like authentic Mexican guacamole, some like spicy, and some like roasted avocado.

Therefore, there is no universally uniform avocado salad. You can try and experiment with different ingredients to satisfy your taste preference.

Apart from this, there can be no other doubts and questions regarding this recipe. This is so simple that the beginner at cooking can make it easy. Therefore, go ahead and enjoy this summer with this avocado tomato salad recipe.


Directions

Toast the hazel nuts in a pre-heated, 350-degree (180 degrees C, gas mark 4) oven, spread out on a baking sheet, for about 5-10 minutes. Be careful to check them at the end because they can burn very quickly. Once they are done, tip them into a clean tea towel and rub them vigourously to take off the skins (this step is entirely optional if you don't mind the skins, but toasting the hazelnuts gives a creamier flavor than when added raw). Let the hazelnuts cool, then gently toss all the ingredients together in a large bowl until everything is coated with the dressing, season with pepper (the feta is usually salty enough to leave extra salt out) and serve.

This salad keeps very well covered in the fridge for about three days, and is an excellent idea for a picnic or brunch. It is very substantial and makes about 8 large (1-cup) servings. It is also very easy to simply make more than the recipe calls for--I have always ended up adding the rest of a punnet of cherry tomatoes and the end of the feta cheese to the recipe. Please enjoy.


Corn, Avocado, and Tomato Salad

Corn, Avocado, and Tomato Salad is a fresh and light side dish perfect for summer BBQs and potlucks. Grill the corn for a little extra something special. It’s a fresh and light side dish that screams summer!


Corn, Avocado, and Tomato Salad

We try to teach our kids the value of money. They earn an allowance by doing chores throughout the week.

Today, I looked out the kitchen window to see my son spraying sunblock in the air like tropical air freshener.

All I saw was a mist of dollar bills – that stuff is liquid gold. Lesson fail.

Speaking of wasting money, I’m pretty sure the ice cream truck guy is stalking us.

I swear he pulls his van up to our house and turns up his carnival music. It puts me in an awkward position.

I look like the grumpy mom if I deny my kids, who are jumping up and down in front of the truck, ice cream in this blasted heat.

Even though my kids use their own money they’ve earned, the prices are ridiculously high.

I give in every once in a while…immediately followed by a lecture about how you can buy a whole carton of ice cream for the same price that the ice cream truck charges for one.

We have a freezer full of said ice cream but the allure of a colorfully painted truck driven by a creepy guy is for some reason much more appealing to them.

This salad can be summed up in one word. FRESH.

Fresh off-the-ear corn, fragrant tomatoes, and perfectly ripe avocados – firm but creamy.

You could use frozen corn here but why not take advantage of the fresh corn available right now.

It’s all tossed in a lime and cilantro dressing for a bright and summer infused side dish.

(originally posted 2013) I had this Corn, Avocado, and Tomato Salad recipe at a friend’s house and have been making it ever since.

It’s best to let the flavors blend in the fridge for a little bit for the most flavor.

HOW TO COOK CORN ON THE COB

There are many ways that you can cook corn and here are the ways how:

  1. Bring a pot of water to boiling and boil the corn for 3-5 minutes.
  2. Grill the corn over medium high heat for 3-5 minutes.
  3. Keep the corn in its husk and microwave for 3-5 minutes. It steams the corn.
  4. Cut the corn off the cob and saute in a pan with a little oil for 3-5 minutes.

HOW TO GET GRILL MARKS WITHOUT GRILLING

You can get those nice roasted marks but either sauteing in a pan or holding the cooked corn with tongs over an open gas stove flame.

I even use my kitchen blow torch sometimes to get a little char on my corn.


What salad dressing goes with avocado?

The dressing used in this salad is light, fresh, and so easy to make!

Depending on how much fresh produce you use, you can double this recipe as needed.

Simply mix together 1 part balsamic vinegar to 2 parts olive oil. Add salt and pepper to taste. So simple, but it compliments the fresh produce in this salad perfectly!


The FAT: Smashed avocado and feta on toast recipe

The FAT: Feta, avocado and tomato on toast. Photo: Steven Siewert Difficulty Easy Dietary Egg-free

So, so, easy. Look for ripe but still firm avocado use plenty of lemon or lime juice and don't mush it all up too much. It's good to still have itty bits of feta breaking up the rich creaminess of the avocado.


My mother always had a garden when I was a child and always made a cucumber/tomato/onion salad with our fresh veggies. This is a recipe that reminds me of those fresh garden salads, minus the cucumbers and onions. I also make my mother&aposs salad, but I do not grow cucumbers, so I don&apost make it as often as this one.

I threw this recipe together a few years back when I had four cherry tomato plants that produced crazy amounts of fruit. I wanted to make something that was quick and easy to put together that could use up a lot at once. This recipe is written for a pint of tomatoes but can easily be increased to use more tomatoes if you have them available (or coming out your ears, as I did). I love the feta cheese in this dish, but you could also use chunks of fresh mozzarella if you prefer. It only takes a few simple ingredients to make this savory dish that won&apost last long at a party. It&aposs also great on Ritz crackers, which is my husband&aposs favorite way to eat it. I love it plain, on crackers and with naan bread. I hope you enjoy this salad it truly is one of my end of summer favorites.


Recipe Summary

  • 2 cups cherry tomatoes, quartered
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 1 small shallot, minced
  • 1/3 cup chopped mint
  • 1/3 cup chopped cilantro
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
  • All-purpose flour, for dusting
  • 1 pound store-bought pizza dough, cut into 4 pieces
  • 4 ounces feta cheese, crumbled
  • 1 Hass avocado, peeled, pitted and thinly sliced

In a bowl, toss the cherry tomatoes with the 1/2 cup of olive oil, shallot, mint, cilantro, vinegar and crushed red pepper. Season the salsa with salt and black pepper.

Light a grill. On a lightly floured work surface, press and stretch each piece of dough to an 8-inch oval and brush with olive oil. Grill two dough ovals over moderately high heat, turning once, until puffed and lightly charred, 5 minutes. Transfer to a work surface. Repeat with the remaining dough. Spoon the salsa over the flatbreads and top with the feta and avocado. Cut the flatbreads into wedges and serve right away.


We highly recommend you use freshly chopped cilantro in this recipe. The flavor juts can’t be beat! If you don’t have access to fresh cilantro, you can always substitute with dried cilantro, parsley, or even basil!

You can store Tomato Avocado Salad in an airtight container in the fridge for up to 3 days. However, the avocado will start to brown when exposed to air, and does not mean that they have gone bad.

If you like this recipe, you may be interested in these other delicious summer salad recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.