If you’re after something that tastes like sunshine on a plate, the Tomato, Arugula and Avocado Salad will absolutely steal your heart. Bursting with juicy tomatoes, creamy avocado, and a bold peppery bite from arugula, this vibrant mix is the epitome of summer freshness. A splash of lemon juice, toasted sesame seeds, and aromatic fresh basil take every ingredient up a notch, while a drizzle of olive oil ties it all together. Whether you need a speedy lunch or a dazzling dinner side, this salad hits the spot every single time with effortless flair.

Tomato, Arugula and Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the beauties of Tomato, Arugula and Avocado Salad is just how simple and unfussy the ingredients list is, yet each piece plays a vital role in creating flavor fireworks. From the green crunch of cucumber to the silky richness of avocado, you’ll notice every ingredient offers either color, texture, or a punch of taste you just can’t leave out.

Arugula: Peppery and crisp, it’s the backbone that gives your salad a lively bite.
Basil leaves: These bring an herby sweetness and wonderful fragrance.
Tomatoes: Choose ripe, juicy tomatoes for that sweet-tart burst in every forkful.
Avocado: Creamy slices offer a luxurious, mellow contrast to zippy veggies.
Cucumber: Cool and crunchy, cucumber adds refreshing crunch to balance the flavors.
Green pepper: A small one will add fresh crunch and a subtle touch of bitterness.
Olive oil: Always opt for good-quality extra virgin olive oil for best flavor and richness.
Lemon juice: Brightens up all the elements, keeping everything snappy and fresh.
Red onion (optional): If you love a tangy kick and a bit of bite, toss in some chopped red onion.
Sesame seeds, toasted: Nutty, toasty sesame seeds amp up the character and add a delightful crunch.
Salt and pepper: Don’t forget these—seasoning brings all the lively flavors together perfectly.

How to Make Tomato, Arugula and Avocado Salad

Step 1: Wash and Prep the Veggies

Start by thoroughly washing your arugula, tomatoes, cucumber, green pepper, and basil. If your cucumber isn’t organic, go ahead and peel it first so you get that clean, refreshing taste. Lay everything out on a towel and gently pat dry—this step is worth it, as extra moisture can dilute the dressing and make greens wilt.

Step 2: Chop and Combine

Time to grab your favorite salad bowl! Chop the tomatoes and cucumber into bite-sized pieces, slice the green pepper thinly, cube the avocado, and finely slice (or tear) the basil leaves. Toss the chopped veggies, arugula, and basil together with the optional red onion if you’re using it. The rainbow of colors in the bowl should already have you excited.

Step 3: Dress the Salad

Drizzle the olive oil and squeeze the lemon juice evenly over your chopped veggies. Sprinkle in a generous pinch of salt and freshly cracked black pepper. Gently toss everything with clean hands or salad tongs, taking care not to mash the avocado—keep those chunks luscious and whole!

Step 4: Finish and Garnish

Finally, sprinkle your toasted sesame seeds all over the top of the Tomato, Arugula and Avocado Salad. This little step adds an unforgettable, nutty depth and irresistible crunch. Give your salad one last very gentle toss—just to distribute the sesame goodness—then it’s ready to shine.

Step 5: Serve Immediately

This salad truly sings when it’s served right away. The textures and flavors are at their most vibrant fresh from the bowl, so set it down at the table and dive in. Waiting too long lets the greens wilt and the avocado brown, so don’t delay!

How to Serve Tomato, Arugula and Avocado Salad

Garnishes

For a little extra pizzazz, you can finish your Tomato, Arugula and Avocado Salad with more fresh basil leaves, a light flurry of microgreens, or another sprinkle of toasted sesame seeds. Even a pinch of flaky sea salt or a twist of lemon zest is pure magic. If you love cheese, a few shavings of Parmesan or crumbles of feta will make things extra special.

Side Dishes

Pair this salad with warm, crusty bread for a Mediterranean-inspired lunch, or set it alongside grilled fish or roast chicken to round out a spring or summer dinner. It’s also lovely with pasta salads, grain bowls, or as a lighter counterpoint to hearty casseroles or risottos.

Creative Ways to Present

Try layering your Tomato, Arugula and Avocado Salad in wide glass jars for a picnic, or arrange the ingredients artfully on a platter for a buffet table—it’s a showstopper either way. Small bowls or cups make perfect individual appetizers for dinner parties, or serve on crostini for a fresh twist on bruschetta.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare, honestly!), gently transfer the Tomato, Arugula and Avocado Salad to an airtight container. Pop a piece of plastic wrap directly over the surface to help minimize browning from the avocado, then seal. For best results, refrigerate and enjoy within a day—the greens will start to wilt and the vegetables will lose their perfect crunch if stored longer.

Freezing

Freezing isn’t really recommended for this salad. The avocado and fresh vegetables will become mushy and lose their appetizing texture after thawing. Tomato, Arugula and Avocado Salad is all about vibrant, just-cut produce, so it’s a treat best enjoyed fresh from the bowl.

Reheating

There’s no need to reheat this salad; in fact, it’s at its absolute best when served cold or at room temperature. If it’s been chilling in the fridge, let it sit out for 10 minutes to take the chill off before serving for brighter flavors and better texture.

FAQs

Can I make Tomato, Arugula and Avocado Salad ahead of time?

You can prep most ingredients ahead (washing, chopping, and storing them separately), but wait to cut the avocado and combine everything until just before serving. This keeps everything fresh, bright, and beautiful.

What can I use instead of arugula?

If you’re not a fan of peppery greens, baby spinach or mixed spring greens work well too. Just keep in mind the flavor profile will shift a bit, but the salad will still be delicious!

Is there a way to keep the avocado from browning?

Tossing avocado with lemon juice helps slow browning. It’s also helpful to cut it right before mixing into the salad. Storing with a piece of plastic wrap pressed onto the salad can help as well, but fresh is always best.

Can I add a protein to make it a full meal?

Absolutely! Grilled shrimp, sliced chicken breast, or even chickpeas blend beautifully with Tomato, Arugula and Avocado Salad, turning it into a colorful, satisfying main course.

What other seeds or nuts work instead of sesame?

Roasted pumpkin seeds, sunflower seeds, or even crushed pistachios can add a fun twist and crunchy texture if you want to change things up. Just toast them lightly for maximum flavor.

Final Thoughts

If you’re craving something fresh, healthy, and vibrant, there’s no better place to start than the Tomato, Arugula and Avocado Salad. This isn’t just an ordinary salad—it’s a celebration of simple, seasonal ingredients that taste like summer in every bite. Give it a try soon, and don’t be surprised if it becomes a staple at your table!