This Heirloom Tomato & Avocado Salad is a vibrant celebration of summer’s best flavors, ready in just minutes. Juicy, sun-ripened heirloom tomatoes pair perfectly with creamy avocado slices, creating a harmony of textures that’s both refreshing and satisfying. A drizzle of zesty lime dressing enhances the natural sweetness, while a sprinkle of fresh herbs adds a fragrant finish. It’s a dish that’s as beautiful to look at as it is delicious to eat.
With its effortless preparation and wholesome ingredients, this salad is a go-to for busy days or elegant gatherings. The crisp crunch of cucumbers contrasts with the buttery smoothness of avocado, making every bite a delightful experience. Whether served as a light lunch or a vibrant side, it’s a recipe that brings joy to the table in under 15 minutes.
Fresh & Flavorful Ingredients
- 3 medium heirloom tomatoes (chopped into 1-inch pieces)
- 2-3 tablespoons sherry vinegar (or substitute with red wine vinegar)
- Olive oil (for marinating and dressing)
- ½ cup uncooked whole wheat orzo (or regular orzo)
- 1 clove garlic (halved: ½ smashed for marinating, ½ for rubbing the bowl)
- A big handful of arugula (substitute with spinach or mixed greens)
- ½ cup chickpeas (cooked and drained, canned is fine)
- ½ large avocado (diced)
- Juice of ½ a small lemon (plus extra for seasoning avocado)
- Handful of fresh basil (torn or chopped)
- Handful of pine nuts (toasted for extra flavor, optional)
- Salt & pepper (to taste)
Simple Step-by-Step Instructions
- Marinate the tomatoes: Chop the tomatoes and place them in a bowl. Add sherry vinegar, a splash of olive oil, ½ a smashed garlic clove, and a few pinches of salt & pepper. Let marinate at room temperature, stirring occasionally, while you prep the rest.
- Cook the orzo: Bring salted water to a boil and cook the orzo for 7-9 minutes or until al dente. Drain and set aside.
- Prepare the salad base: While the orzo cooks, rub the inside of a large bowl with the cut side of the remaining garlic clove. Add the warm orzo, a glug of olive oil, arugula, chickpeas, lemon juice, salt, and pepper. Toss well and adjust seasonings to taste.
- Season the avocado: Dice the avocado and season it with a squeeze of lemon juice and a pinch of salt.
- Assemble the salad: Transfer the orzo mixture to a serving plate or keep it in the bowl. Drain most of the liquid from the marinated tomatoes (to avoid a watery salad) and remove the smashed garlic clove. Add the tomatoes, diced avocado, fresh basil, and pine nuts to the salad.
- Final touch: Taste and adjust seasonings one last time. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Heirloom Tomato & Avocado Salad is a star on its own, but it pairs beautifully with grilled chicken, fish, or crusty bread for a heartier meal. For a light lunch, serve it alongside a chilled soup like gazpacho. If you’re hosting, add a cheese board or a charcuterie platter to round out the spread.
Make It Your Own: Recipe Variations
Swap out the orzo for quinoa or farro for a gluten-free option. Not a fan of arugula? Try spinach or mixed greens instead. For a creamier twist, add crumbled feta or goat cheese. If pine nuts aren’t your thing, toasted almonds or sunflower seeds make great substitutes.
Quick Tips: Time-Saving Hacks
Use pre-cooked chickpeas and pre-washed arugula to cut down on prep time. If you’re short on time, skip marinating the tomatoes—just toss them with the vinegar, oil, and seasonings right before assembling. Cook the orzo ahead of time and store it in the fridge, then warm it slightly before mixing.
Keep It Fresh: Storage Tips
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the avocado separate to prevent browning—just add it right before serving. The tomatoes will release more liquid over time, so drain any excess before enjoying.
Essential Tools: Equipment Guidance
A sharp chef’s knife is key for chopping the tomatoes and avocado evenly. Use a large mixing bowl for tossing the orzo salad—it gives you plenty of room to combine everything without making a mess. A fine-mesh strainer is handy for draining the orzo and chickpeas efficiently.
Heirloom Tomato & Avocado Salad
Ingredients
- 3 medium heirloom tomatoes
- olive oil
- sherry vinegar
- ½ cup uncooked whole wheat orzo
- 1 clove garlic
- a big handful arugula
- ½ cup chickpeas, cooked & drained
- ½ large avocado, diced
- juice of ½ small lemon
- handful fresh basil
- pine nuts
- salt & pepper
Instructions
- Chop the tomatoes into approx 1-inch pieces. Place in a bowl with a few tablespoons of sherry vinegar, a splash of olive oil, ½ a smashed garlic clove (remove it later), and a few pinches of salt & pepper. Let the tomatoes marinate at room temp (stirring occasionally), while you prep everything else. Taste and adjust seasonings as it sits.
- Cook the orzo in salted boiling water for 7-9 minutes or until al dente.
- While you’re waiting for it, take a large bowl and rub the inside of it with the cut side of the other half of your garlic clove.
- Drain your orzo and place it (warm) into the bowl. Add a good glug of olive oil, then the arugula, chickpeas, lemon juice, salt & pepper, and toss. Taste and adjust seasonings.
- Dice your avocado and season it with a squeeze of lemon and a bit of salt.
- Place the orzo salad onto a serving plate (or just keep it in the same bowl).
- Take the tomatoes and drain out most of the liquid at the bottom of their bowl (this will keep your salad from becoming too watery). Find that smashed garlic clove and remove it.
- Place the tomatoes onto the salad with the diced avocado, basil and pine nuts. Taste and adjust seasonings one last time.