Tomato, Avocado and Basil Salad is a flavorful and healthy recipe with lots of fresh summertime ingredients. This recipe uses just a few ingredients, it’s easy to make, and the salad looks beautiful on the table for so little effort. Use red, purple and yellow cherry tomatoes to make this salad full of color!
I am lucky to receive free books to review from Potter and Ten Speed Press Books, but I was even luckier to have received Ina Garten’s cookbook, Cook Like A Pro. But, after looking at all the recipes, I decided to make the Tomato, Avocado, and Basil Salad.
First, finding the right ingredients to make the Tomato, Avocado, and Basil Salad is essential. Second, I knew the tomatoes had to come from a local farmer’s market. So, I headed down to the Henderson County Tailgate Market every Saturday in Hendersonville, NC, and found the perfect multi-colored tomatoes. See the photo below!
Making the Salad
It’s time to make the salad! I start by squeezing the lemon for the juice. Here is my favorite tool to squeeze a lemon. It is an old-fashioned wood reamer, but it’s what I love. Next, I will cut the avocados in half, remove the pit, peel them, or my preferred way is to scoop them out with a spoon. Cover the avocado with a 1/4 cup of squeezed lemon juice as quickly as possible.
Using a small serrated knife, cut the tomatoes in half. The knife helps the tomatoes stay firm and not get squashing them. My favorite is made by a company called Kuhn Rikon. I am selling the exact knife at The Marketplace on Locust in my booth in Hendersonville, NC. Add the cherry tomatoes and basil to the avocado and toss gently.
Second, whisk together the lemon juice, Holy Smoke balsamic vinegar, Brightland extra-virgin olive oil, salt, and pepper in a small glass measuring cup. Set aside. The two brands are available to buy at The Marketplace on Locust in my booth in Hendersonville, NC.
Finally, it’s time to put the Tomato, Avocado, and Basil Salad together. Pour enough vinaigrette over the tomato/avocado mixture to moisten lightly. Add the arugula and more vinaigrette if needed. Sprinkle with the remaining salt and pepper, toss well, and add more to the taste.
Finishing the Salad
The salad is ready! Serve immediately at room temperature. Thank you, Ina, for such a lovely cookbook and recipe. I hope everyone enjoys this easy summertime salad daily or entertaining with family and friends!
Tomato, avocado, and basil lightly tossed with lemon juice and extra-virgin olive oil.
Tomato, Avocado, and Basil Salad
Ingredients
- ¼ Cup plus 2 Tbsps. Freshly Squeezed Lemon Juice 2 lemons
- 2 Firm Ripe Hass Avocado
- 2 Pints Cherry or Grape Tomatoes – halved
- 2 Tbsps. Fresh Basil – chopped lightly
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Extra-Virgin Olive Oil
- 2 tsps. Kosher Salt – divided – or to taste
- 1 tsp. Freshly ground black pepper – or to taste
- 3 ounces Baby Arugula
Instructions
- Pour ¼ cup of lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut into ½-inch dice. Immediately, add the avocados to the lemon juice and toss carefully. Next, add the cherry tomatoes and basil and toss again.
- Whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, balsamic vinegar, ½ teaspoon salt, and ½ teaspoon pepper in a small glass measuring cup.
- Pour enough vinaigrette over the tomato and avocado mixture to moisten thoroughly. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.