Avocado con tomate is a simple, vibrant Spanish salad that pairs creamy avocado with juicy tomatoes, red onion, and a bright sherry vinaigrette. It’s a staple in southern Spain, where it’s served as a refreshing tapa or side dish. The combination of rich, buttery avocado and acidic, sweet tomatoes creates a balanced, satisfying dish that comes together in minutes.
Ingredients
- 2 ripe but firm avocados (about 300 g / 10.5 oz total), halved, pitted, and sliced or cubed
- 3 medium ripe tomatoes (about 450 g / 1 lb), cored and cut into wedges or chunks
- 1/2 small red onion (about 50 g / 1.75 oz), thinly sliced
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) sherry vinegar (or red wine vinegar)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons (8 g) fresh parsley or cilantro, chopped (optional)
Instructions
- In a small bowl, whisk together the olive oil, sherry vinegar, salt, and pepper. Set aside.
- Place the sliced red onion in a small bowl of cold water and let it soak for 5 minutes. This softens its sharp bite. Drain and pat dry.
- In a large serving bowl, gently combine the tomato wedges, avocado pieces, and drained red onion.
- Drizzle the vinaigrette over the salad and toss very gently with a rubber spatula or your hands, being careful not to mash the avocado.
- Taste and adjust seasoning with more salt or vinegar if needed. Sprinkle with fresh parsley or cilantro, if using, and serve immediately.
Tips
- Use ripe but still-firm avocados. If they’re too soft, they’ll turn mushy when tossed. To check ripeness, gently press the stem end—it should yield slightly but not feel squishy.
- Choose tomatoes that are ripe but not overly watery. Roma or vine-ripened tomatoes work well. If your tomatoes are very juicy, remove the seeds with a spoon before cutting to prevent the salad from becoming watery.
- Soaking the red onion in cold water is a simple trick that removes some of its pungency. If you prefer a stronger onion flavor, skip this step.
- Make the vinaigrette first so the flavors meld while you prep the vegetables. You can also add a tiny pinch of dried oregano for a more Spanish flavor.
Serving Suggestions
Serve avocado con tomate as a light lunch with crusty bread, or as a side dish alongside grilled fish, chicken, or a Spanish tortilla. It also makes a great topping for tostada or a filling for a fresh summer wrap. For a heartier meal, add some canned tuna or chickpeas.
Variations
- Add cucumber: Dice 1/2 cucumber (about 150 g / 5 oz) and toss with the salad for extra crunch.
- Spicy kick: Add a finely chopped serrano or jalapeño pepper, or a pinch of red pepper flakes, to the vinaigrette.
- Citrus twist: Replace the sherry vinegar with fresh lime juice and add a little chopped cilantro for a Mexican-inspired version.
- Add cheese: Crumble a little feta or fresh goat cheese over the top just before serving.
Storage and Reheating
This salad is best eaten immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The avocado will oxidize and turn brown, and the tomatoes will release liquid. To minimize browning, press a piece of plastic wrap directly onto the surface of the salad before sealing the container. Do not freeze. No reheating is needed—serve chilled or at room temperature.
Frequently Asked Questions
Can I use lemon juice instead of sherry vinegar? Yes, lemon juice works well and adds a brighter, more citrusy flavor. Use about 1 tablespoon (15 ml) and adjust to taste.
How do I keep the avocado from turning brown? The acidic vinaigrette helps slow browning, but the best way is to serve the salad immediately. If making ahead, cut the avocado and toss it with a little extra lemon or lime juice before adding the other ingredients.
What kind of tomatoes are best? Use ripe, flavorful tomatoes like Roma, vine-ripened, or heirloom. Avoid mealy or overly watery tomatoes, as they’ll dilute the dressing.
Can I add other vegetables? Absolutely. Sliced radishes, chopped bell peppers, or even a handful of arugula would be delicious additions.
Is this salad served warm or cold? It’s typically served at room temperature or slightly chilled. If your tomatoes and avocados are cold from the fridge, let them sit out for 10 minutes before assembling.
Can I make it ahead of time? You can prep the vinaigrette and slice the onion and tomatoes up to a few hours ahead. Cut the avocado and assemble the salad no more than 30 minutes before serving.
Related
- No Chicken Wings (Crispy Cauliflower Bites)
- Smoking Violation Letter: How to Write One
- Is Barbacoa Pork? The Meat, Cuts & Styles Explained
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).