Tomato Salad Recipe

Prepare lettuce

Wash the romaine or mixed greens thoroughly in cold water. Spin or pat dry with paper towels, then tear or chop into bite-sized pieces. Place in a large salad bowl.

Prepare tomatoes

Core and slice the tomatoes into wedges or 1/2-inch slices depending on preference. If using very juicy tomatoes, gently drain on paper towels for 2 minutes. Add tomato pieces to the bowl with the greens.

Prepare avocado

Halve the avocados, remove pits, and peel (or scoop flesh). Slice or cube each avocado half into 6–8 pieces. To prevent browning, toss avocado pieces gently with 1/2 teaspoon lemon juice (from the dressing ingredients) or add them to the salad just before serving. Add avocado to the bowl.

Add onion and basil

Thinly slice the red onion into half-moons and add to the salad. Tear basil leaves into smaller pieces and scatter over the salad. If using, sprinkle crumbled feta or queso fresco on top.

In a small bowl or jar, combine the lemon juice (or red wine vinegar), Dijon mustard, honey, and minced garlic. Whisk lightly to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Season with salt and freshly ground black pepper. Taste and adjust: add more lemon/vinegar for brightness, more honey for sweetness, or more salt as needed.

If using a jar, tighten the lid and shake vigorously until well combined.

Just before serving, drizzle about 2–3 tablespoons of dressing over the salad and gently toss to coat all ingredients evenly. Be careful not to mash the avocado while tossing. Reserve any extra dressing to serve on the side.