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Tomato, Avocado, and Cilantro Salad


This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 6

Source: Mad Hungry, September 2010


  • 6 small tomatoes, cored and cut in eighths
  • 1 small white onion, thinly sliced
  • coarse salt
  • freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons mild vinegar, such as champagne vinegar or white wine vinegar
  • 2 ripe avocados, peeled, pitted, and sliced lengthwise
  • 3/4 cup fresh basil or cilantro leaves


  1. In a small bowl, gently toss the tomatoes and onion with salt, pepper, olive oil, and the vinegar. Lift the vegetables out and spread on a serving platter. Lay the avocado slices on top and pour the tomato-vinegar juices onto the avocados. Scatter with fresh basil or cilantro leaves.

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