Tomato-Avocado Salad With Creamy Feta Dressing

By Ashley Lonsdale

Updated July 20, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
25 min
Rating
4(5)
Comments
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With the help of a small blender or food processor, this recipe yields a rich walnut-feta dressing, ideal for drizzling over a mix of seasoned tomatoes, chickpeas and avocados. The dressing can be made without electricity by mashing the feta and mincing the walnuts, cilantro and garlic, but  if you have an appliance on hand, don’t miss out on the luscious quality of the blade-blended dressing. A word of warning: the success of this salad lives and dies by the freshness of the walnuts. Rancid walnuts will generate a rancid dressing. Before blending, smell your walnuts to make sure there are no off notes — you want the aromas to be neutral or nutty. If time and patience allow, quickly toast the nuts as outlined in the tip below.

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Ingredients

Yield:4 servings

  • 2 pounds ripe tomatoes (see Tips), cut into ½- to 1-inch pieces or wedges

  • 1 (15-ounce) can chickpeas, drained 

  • 1 small sweet or white onion, halved and thinly sliced

  • Salt and freshly ground black pepper

  • ½ cup chopped, toasted walnuts, divided (see Tips)

  • ½ cup chopped fresh cilantro, divided

  • 3 tablespoons fresh lemon juice (from about 1 juicy lemon)

  • 3 ounces feta, crumbled (plus feta brine if available) 

  • 1 garlic clove, smashed and peeled

  • 1 tablespoon water, plus more as needed

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 ripe Haas avocados

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

49 grams carbs; 19 milligrams cholesterol; 611 calories; 20 grams monosaturated fat; 11 grams polyunsaturated fat; 8 grams saturated fat; 43 grams fat; 18 grams fiber; 1233 milligrams sodium; 17 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, mix the tomatoes, chickpeas and onions with a generous pinch of salt and a dusting of pepper. Set aside for 5 to 10 minutes to marinate.

  2. Step 2

    Meanwhile, make the dressing: To a small food processor or blender, add ¼ cup chopped walnuts and ¼ cup chopped cilantro, reserving the remaining for garnish. Add the lemon juice, feta, garlic and 1 tablespoon cold water (or feta brine, if the feta was packaged in brine). Blend the dressing until it begins to turn light green, adding a teaspoon or two of water as needed to loosen. Add the olive oil and pulse until just emulsified and creamy, but be careful not to over-blend or the olive oil will take on bitter notes. Taste and adjust seasoning with salt and pepper.

  3. Step 3

    Halve the avocados and discard the pits. Slice the flesh of each side without cutting through the skin, then use a spoon large enough to scoop out the slices in one go and shingle them on a platter or in a low, wide serving bowl. Season with salt and a drizzle of olive oil. 

  4. Step 4

    To serve, spoon the tomato mixture onto the platter next to the sliced avocado. Drizzle the dressing over top and sprinkle with reserved walnuts and cilantro.

Tips

  • Using a mix of sweet cherry tomatoes and larger, meatier tomatoes creates visual interest and a nice balance of flavors.

  • To toast raw chopped walnuts, heat a small pan over medium heat and add the walnuts. Cook shaking the pan frequently, until the nuts slightly darken and are fragrant, about 3 minutes.

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Ratings

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Comments

Liz H

I made this today with a couple of substitutions (toasted pine nuts for walnuts and cucumber for avocado) It turned out great! The dressing was creamy and tangy. My partner loves creamy dressings and I don’t like mayo so this was a find we both enjoyed. I think you could substitute any fine herb (basil, parsley, dill, etc or a combo and get a different and equally delicious result.

J.

Walnuts can be toasted in a microwave for two minutes. Be sure to use a Pyrex or other plate that can take the heat, and handle carefully with potholders. My go-to container is the upside-down clear lid of a Corning grab-it bowl. This technique is also great for toasting almonds.

Chere in Vancouver WA

I used roasted pistachios as I had them on hand. And added cucumbers because in summer I eat them with everything! Delish!

Liz H

I made this today with a couple of substitutions (toasted pine nuts for walnuts and cucumber for avocado) It turned out great! The dressing was creamy and tangy. My partner loves creamy dressings and I don’t like mayo so this was a find we both enjoyed. I think you could substitute any fine herb (basil, parsley, dill, etc or a combo and get a different and equally delicious result.

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