Heirloom Tomato, Avocado & Feta Salad

This simple summer salad brings together heirloom tomatoes, creamy avocado, feta, and fresh basil in a lemony olive oil dressing-with a final hit of flaky salt.

Why You'll Love Heirloom Tomato, Avocado & Feta Salad

It's light but satisfying, no cooking involved. The tomatoes marinate in lemon juice and olive oil for at least 15 minutes before the avocado, feta, and basil go in.

Tips and Tricks

• Use ripe but firm avocados so they hold their shape.
• Let the tomatoes marinate while you prep everything else-it makes a big difference.

Variations

• Add sliced cucumbers or grilled corn for more texture.
• Swap feta for goat cheese or burrata for a creamier take.

Substitutions

• Use cherry tomatoes if heirlooms aren't available-just halve them.
• Substitute lime for lemon if you're going for a slightly sharper flavor.

Best served with

• Toasted sourdough or grilled flatbread
• Grilled chicken or fish
• Chilled white wine or sparkling water with lemon

How to Store Leftovers

• Best enjoyed fresh, but can be stored in an airtight container up to 1 day. Avocado may brown slightly but will still taste great.

Common Questions

Heirloom Tomato, Avocado & Feta Salad

No ratings yet

This simple summer salad brings together heirloom tomatoes, creamy avocado, feta, and fresh basil in a lemony olive oil dressing, with a final hit of flaky salt.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad, Side Dish

Cuisine: Californian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 4-6 Heirloom tomatoes depending on size, cut into bite-sized chunks
• 1 Avocado cut into chunks
• ⅓ cup Feta crumbled
• 2 tablespoon Basil roughly chopped
• 1 tablespoon Red onion finely diced
• 1 lemon juiced
• Olive oil to drizzle
• Kosher salt to taste
• Flaky salt to finish

Equipment

• Large mixing bow
• Chefs knife

Method

 

Marinate the Tomatoes

1. Add diced tomatoes to a large bowl. Season with kosher salt, lemon juice, and a generous drizzle of olive oil.
2. Toss gently and let sit for at least 15 minutes to draw out juices and deepen the flavor.

Assemble the Salad

1. Transfer marinated tomatoes to a serving bowl. Add avocado, crumbled feta, chopped basil, and red onion.
2. Drizzle with more olive oil and finish with flaky salt. Serve immediately.

Notes

Storage: this one's best the day it's made. The avocado browns and the tomatoes keep releasing liquid the longer it sits. If you want a head start, chop everything and hold it separately in the fridge, then toss with the lemon and olive oil right before serving.

Tried this recipe?

Let us know how it was!