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Tomato-Avocado Salad With Creamy Feta Dressing Updated July 20, 2026 Ready In 25 min Rating Comments Read comments Advertisement Ingredients 2 pounds ripe tomatoes (see Tips), cut into - 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 cup chopped, toasted walnuts, divided (see Tips) 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 Preparation Step 1 In a large bowl, mix the tomatoes, chickpeas and onions with a generous pinch of salt and a dusting of pepper

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This recipe combines the Tuscan flavors of three different salamis, provolone cheese and classic Italian white beans, with black olives, tomatoes, spinach, onion and egg noodles all tossed up with a creamy-style dressing

Take a small piece of scallion and drop it into the oil