By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
277 cal · 10 min
Tomato and Avocado Salad
Recipe GLPR347755bb76ed77
A fresh, vibrant salad combining ripe tomatoes and creamy avocado slices, dressed with a bright lemon and balsamic vinaigrette infused with fresh herbs. Light, nutritious, and perfect as a side dish, appetizer, or light meal.
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Ingredients
4 medium tomatoes, sliced
1 small shallot, thinly sliced
1 garlic clove, smashed
½ tablespoon fresh parsley, chopped
¼ cup olive oil
½ piece juice of ½ lemon
½ to 1 tablespoon balsamic vinegar
salt, to taste
fresh ground pepper, to taste
2 ripe avocados, sliced
1 handful fresh basil leaves, torn
Directions
In a medium bowl, combine the sliced tomatoes, sliced shallot, and smashed garlic clove. Add the chopped parsley, olive oil, fresh lemon juice, balsamic vinegar, salt, and pepper. Gently toss everything together to combine evenly. Allow the mixture to rest for about 5 minutes at room temperature to allow the flavors to meld. While the tomato mixture rests, carefully slice the avocados in half, remove the pit, and slice the flesh into thin, even pieces.
Using a slotted spoon, carefully transfer the tomatoes and shallots from the bowl to your serving plates, leaving most of the vinaigrette liquid in the bowl. Discard the smashed garlic clove.
Gently arrange the avocado slices on top of the tomatoes and shallots on each plate.
Drizzle the reserved vinaigrette liquid evenly over the avocado slices.
Scatter the fresh torn basil leaves over the top of each salad.
Serve immediately while the salad is fresh and the avocado is at its creamiest.
Comments
All ingredients are readily available at any major Charlotte grocer—tomatoes, avocado, shallots, garlic, herbs, and pantry staples like olive oil and balsamic vinegar pose no special-trip barriers. The ten-minute claim is honest for assembly once ingredients are prepped, though mincing shallot and garlic, then cutting tomato and avocado, realistically adds five minutes; call it fifteen total. Cost per serving lands around $2–$2.50, kept reasonable by the bulk of the dish being tomato and avocado at mid-range pricing. This is a same-night salad that wilts slightly if held, so not ideal for leftovers, and it works well as a side or light lunch but won't anchor a family dinner.
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