This Cucumber Tomato Avocado Salad is summer in a bowl—vibrant, juicy, creamy, and tangy, with pops of salty feta and loads of fresh herbs. It’s so quick to toss together and honestly, it’s the salad that disappears first at every barbecue or weeknight dinner. You’re just a few simple steps away from serving up pure sunshine!
Why You’ll Love This Recipe
- All about Freshness: Every bite bursts with juicy tomatoes, crunchy cucumbers, and creamy avocado for a salad that always tastes freshly picked.
- Crowd Pleaser: With a tangle of vibrant colors and Mediterranean flavor, this Cucumber Tomato Avocado Salad is always the first to vanish at gatherings.
- Quick and Easy: You’ll need just 15 minutes and no fancy techniques—simply chop, toss, and enjoy!
- Versatile to the Core: It’s the side that dazzles with grilled meats, works for lunch, or can even star as a light, healthy meal on its own.
Ingredients You’ll Need
Let’s keep things simple but flavorful! Each ingredient in this Cucumber Tomato Avocado Salad brings its own unique note—creamy, crisp, juicy, salty, and bright—making every forkful sing. Here’s what you’ll need and a few tips to get the most flavor from every bite:
- Avocado: For dreamy creaminess, use a perfectly ripe avocado and gently toss with lemon juice to prevent browning.
- Lemon Juice: Just a splash keeps the avocado vibrant and adds a kiss of citrusy brightness.
- Cherry Tomatoes (red and yellow): The mix of colors is gorgeous, and their sweet pop is unbeatable. Halving them releases just enough juice into the salad.
- English Cucumbers: Their tender skin and mild flavor mean you can chop and toss without peeling—or peel for a softer bite.
- Red Onion: Adds crunch and a zippy bite, but won’t overwhelm (a quick rinse in cold water mellows the flavor if you’re onion-shy).
- Feta Cheese Crumbles: Tangy, salty, and just a little creamy—the feta takes this salad straight to the Mediterranean coast.
- Red Wine Vinegar: Lifts the flavors and brings everything together with a bright, subtle acidity.
- Olive Oil: Good olive oil makes all the difference—choose extra-virgin for fruity, peppery depth.
- Salt and Pepper: Essential for seasoning—just enough to make all the flavors pop!
- Fresh Parsley: Don’t skip the parsley; it weaves a burst of fresh green into every spoonful.
Variations
This Cucumber Tomato Avocado Salad is full of personality, but it’s also wildly adaptable! Don’t be afraid to riff based on what you’ve got, your mood, or your dietary needs—the possibilities are endless.
- Add Protein: Toss in grilled chicken, chickpeas, or shrimp for a heartier, main-dish version.
- Dairy-Free Option: Swap the feta for diced kalamata olives or a plant-based cheese for a vegan twist.
- Fresh Herbs: Mix in fresh basil, dill, mint, or cilantro for an herbaceous flavor boost—whatever’s growing in your garden or fridge crisper.
- Citrus Upgrade: Use lime juice instead of lemon, or add zest for a different citrusy spin.
- Spice It Up: Sprinkle with a pinch of crushed red pepper or add sliced jalapeños for a little heat.
How to Make Cucumber Tomato Avocado Salad
Step 1: Prep the Avocado
Start by peeling, pitting, and chopping your avocado into generous bite-sized cubes. Drizzle them immediately with lemon juice—this not only adds that lovely hint of citrus, but also ensures your avocado stays beautifully green and creamy, not brown or mushy!
Step 2: Combine the Veggies and Feta
In a large mixing bowl, add your chopped avocado, halved red and yellow cherry tomatoes, diced cucumber, red onion, and luscious crumbles of feta cheese. The colors are stunning already! Gently toss to combine, being careful not to mash the avocado.
Step 3: Whisk the Dressing
Grab a small bowl and whisk together the red wine vinegar, olive oil, and a generous pinch of salt and pepper. Taste and adjust seasoning as needed—you want a bright, well-balanced dressing that brings everything together without overpowering.
Step 4: Toss, Top, and Serve
Pour your dressing over the salad ingredients. Scatter plenty of fresh chopped parsley over the top, then gently toss everything so the avocado stays intact and every piece glistens. Taste for final seasoning and serve immediately (or chill for just 5–10 minutes if you love it refreshingly cold).
Pro Tips for Making Cucumber Tomato Avocado Salad
- Perfectly Ripe Avocado: Choose avocados that yield slightly to gentle pressure for that irresistibly creamy texture—too firm, and you’ll miss the magic; too soft, and they’ll melt into the salad.
- Mellow the Red Onion: For a milder bite, soak chopped red onion in ice water for 5 minutes, then drain—this preserves crunch without the harsh edge.
- Season just before Serving: Salt draws out water from the veggies, so dress and season the salad right before serving to keep everything crisp and lively.
- Easy Tossing: Use a large bowl and a gentle hand (or two big spoons) to combine—this keeps the avocado chunky and appetizing, not smushed.
How to Serve Cucumber Tomato Avocado Salad
Garnishes
Add an extra sprinkle of fresh parsley or, for a different flavor kick, a scatter of torn basil or mint. A little more crumbled feta over the top makes the salad look extra inviting, and a final grind of black pepper right before serving is pure perfection.
Side Dishes
Cucumber Tomato Avocado Salad plays beautifully with almost every main—grilled chicken, steak, salmon, or shrimp especially love it. It’s also fantastic next to classic summer fare like burgers or corn on the cob, or even spooned onto crunchy toast as a quick bruschetta.
Creative Ways to Present
Spoon the salad into pretty lettuce cups for a fresh, single-serve appetizer, or pile it high on slices of toasted sourdough. Layer it in jars for a portable picnic or lunchbox treat—just add the dressing right before eating to keep things perfectly crisp and bright.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cucumber Tomato Avocado Salad in an airtight container in the fridge. It’s best enjoyed the same day, but will still taste delicious for up to 24 hours—the avocado might soften a bit, but the flavors just meld together even more.
Freezing
Freezing isn’t recommended since avocado and tomatoes both lose their texture and freshness when thawed. This really is a salad for the moment—quick to make and designed to be devoured right away!
Reheating
No reheating needed! Simply serve Cucumber Tomato Avocado Salad chilled or at room temperature. If it’s been in the fridge, let it warm for a few minutes to take the chill off and toss lightly before serving.
FAQs
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Can I make Cucumber Tomato Avocado Salad ahead of time?
You can prep the tomatoes, cucumbers, and onions ahead of time and whisk the dressing in advance. For the best texture, chop and add the avocado just before serving so it stays fresh and vibrant.
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What can I use instead of feta cheese?
If you’re not a fan of feta, try goat cheese, queso fresco, or even a sprinkle of crumbled blue cheese for a bold twist. Vegan feta or chopped olives work fabulously as dairy-free options too!
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How can I keep the avocado from browning?
Tossing the avocado cubes with lemon juice not only adds flavor, but also helps prevent browning for a few hours. If making ahead, keep the avocado pit in the salad and cover tightly until ready to serve.
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Is this salad gluten-free?
Yes! Cucumber Tomato Avocado Salad is naturally gluten-free and also vegetarian, making it perfect for a wide range of guests and diets.
Final Thoughts
Give this Cucumber Tomato Avocado Salad a try—you’ll fall in love with how simple, fresh, and utterly addictive it is. Whether you’re hosting friends or just craving a burst of healthy flavor, this salad is sunshine in a bowl. Enjoy every colorful bite!
Print
Cucumber Tomato Avocado Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing Cucumber Tomato Avocado Salad is a delightful medley of fresh vegetables and creamy avocado tossed in a tangy vinaigrette. It’s the perfect side dish for any meal or a light lunch on its own.
Ingredients
Avocado:
- 1 large avocado, peeled, seeded, chopped
- 1 teaspoon lemon juice
Salad:
- 2 cups cherry tomatoes, halved
- 2 cups yellow cherry tomatoes, halved
- 1–2 English cucumbers, peeled and chopped
- 1/4 cup chopped red onion
- 4 ounces feta cheese, crumbled
Vinaigrette:
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish:
- 1/4 cup fresh chopped parsley
Instructions
- Drizzle Lemon Juice: Drizzle lemon juice over chopped avocado.
- Assemble Salad: Place avocado, tomatoes, cucumbers, onion, and feta cheese in a large bowl.
- Prepare Vinaigrette: Whisk together red wine vinegar, olive oil, salt, and pepper.
- Toss: Pour vinaigrette over the salad and top with fresh parsley. Toss gently to combine.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 20mg
