This tomato salad is loaded with juicy cherry tomatoes, spicy arugula, and creamy avocado tossed with a tangy balsamic vinaigrette. It’s the most flavorful healthy side dish! Vegan, dairy-free, gluten-free, soy-free, nut-free.
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I found the most beautiful local organic rainbow cherry tomatoes at the market last week!
I used the larger red cherry tomatoes to make hearts with for our Valentine’s day avocado toast! It turned out so adorable that I made the love-inspired breakfast again on our anniversary too!
After our heart-shaped tomato breakfast, I was left with two pints of plump cherry tomatoes. Travis doesn’t really care for them, he says he doesn’t like how they burst in your mouth when you bite them.
I can’t be too hard on him though because he really isn’t a picky eater. He always tries all of the crazy concoctions that I come up with, even if he doesn’t love the ingredients. In case you were wondering, his all-time favorite meal is bomb ass buffalo cauliflower tacos— can you tell that he named the recipe?! Ha!
So, I really made this avocado tomato salad for me, I love cherry tomatoes…and avocado…and arugula! Ok, I love everything in this tomato salad!
What’s Else is in This Tomato Salad?
There are so many healthy ingredients in this tomato salad– it’s LOADED!
- Cherry Tomatoes
- Balsamic Vinegar
- Olive Oil
- Red Onion
I love the combination of tomatoes and balsamic vinegar, I used to love Caprese salad. In the past, I would’ve put mozzarella balls in this tomato salad but I thought big chunks of soft and creamy avocado would be the perfect substitution!
What Kind of Dressing is on the Tomato Salad?
This is my go-to easy salad dressing recipe. Depending on what ingredients I’m using in the dish determines which type of vinegar I use.
The basic recipe always includes a combination of the following ingredients:
- Olive oil
- Vinegar: balsamic, white wine, or red wine
- Maple syrup
- Sea salt
- Black pepper
Since tomatoes and balsamic go so well together, I chose to use balsamic vinegar for this tomato salad recipe. If you don’t like or have any balsamic vinegar on hand, white wine vinegar would be tasty too!
What Goes Well With This Tomato Salad?
I often eat a big bowl of this tomato salad all by itself for lunch, it’s so fresh and tasty! I’ve also used it as filling for wraps or put a couple big scoops on top of a giant salad. If you want to make it for dinner, try mixing it with a cup of quinoa or orzo to make it even more filling.
Recently, I served this avocado tomato salad as a side to a vegan BLT sandwich! It was such a colorful and flavor-loaded meal! You can’t beat a 10 minute easy side dish!
Related Vegan Tomato Recipes
Juicy cherry tomatoes, spicy arugula, and creamy avocado tossed in a tangy balsamic vinaigrette is the perfect healthy side dish! Vegan, dairy-free, gluten-free, soy-free, nut-free.
- 1 pint yellow cherry tomatoes, sliced in half
- 1 pint red cherry tomatoes, sliced in half
- 2 generous handfuls of baby arugula, roughly chopped
- 2 avocados, cut into chunks
- 1/4 cup red onion, diced
- 6 large basil leaves, thinly sliced
Put the sliced cherry tomatoes, chopped arugula, diced red onion, basil leaves, and avocado chunks into a large mixing bowl.
In a small bowl, whisk the vinegar, olive oil, maple syrup, garlic, salt, and pepper until well combined. Pour the dressing over the tomato salad. Gently mix the salad until the dressing has been evenly distributed.
Garnish with fresh basil.
- It's best to make this salad right before you want to serve it. If you prep it too early, the juice from the tomatoes will make the arugula soggy and the avocados will turn brown.
- You can prep the dressing early if you want to.
- Spinach or kale would be an easy substitute for arugula.
If you make this vegan tomato salad, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
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What would you serve this tomato salad with? Let me know in the comments!
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