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A close-up of a salad featuring sliced avocado, chopped tomatoes, crumbled feta cheese, sliced basil, and diced red onions, all drizzled with olive oil.

Heirloom Tomato, Avocado & Feta Salad

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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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