If you’re searching for a fresh, vibrant dish that bursts with flavor and color, this Tomato, Cucumber, and Avocado Salad Recipe is an absolute winner. It’s delightfully simple yet so satisfying, combining the juiciness of cherry tomatoes, the crispness of cucumber, and the creamy richness of avocado. Paired with tangy feta and a bright dressing, this salad feels like a celebration of summer in every bite. Whether you want a quick lunch or a stunning side, this recipe will become your go-to for easy, healthy, and irresistibly delicious salads.
Ingredients You’ll Need
The beauty of this recipe is in how straightforward and fresh the ingredients are. Each one plays a crucial role, from the crisp texture of cucumbers to the creamy softness of avocado, balanced perfectly by tangy feta and a zesty dressing.
- Cherry tomatoes: Choose ripe, juicy tomatoes for the best burst of sweetness and color.
- Cucumber: Peel and seed it to avoid bitterness and keep the salad crisp and refreshing.
- Avocado: Pick a ripe but firm avocado to add creamy texture without mushiness.
- Feta cheese: Use firm feta that will hold its shape and add a salty tang.
- Red onion: Adds a sharp, slightly sweet bite that contrasts beautifully with the other elements.
- Olive oil: Extra virgin is best for a fruity, rich quality in the dressing.
- Red apple vinegar: Brings brightness and a subtle fruity sharpness to the salad.
- Fresh parsley: Adds a fresh herbaceous note and lovely green flecks to the dish.
How to Make Tomato, Cucumber, and Avocado Salad Recipe
Step 1: Prepare the Cherry Tomatoes
Start by chopping your cherry tomatoes in half to release their juicy sweetness and let their vibrant color shine through. Toss them into a large mixing bowl where all the fresh ingredients will soon come together.
Step 2: Dice the Cucumber
Peel and seed your cucumber to eliminate any bitterness and watery seeds, then dice it into small, bite-sized cubes. These crisp pieces add a refreshing crunch and balance the creaminess of the avocado in the salad.
Step 3: Add the Avocado
Carefully cube your ripe avocado, taking care not to mush it up. Its smooth, buttery texture contrasts beautifully with the sharper flavors and adds richness to every mouthful.
Step 4: Cube the Feta Cheese
Feta brings saltiness and creaminess that elevate the salad instantly. Cube it into bite-sized pieces to ensure every forkful has a delightful burst of flavor.
Step 5: Mix in Red Onion and Parsley
Add finely minced red onion for a subtle kick that complements the sweetness of tomatoes and the creaminess of avocado. Fresh parsley adds an herbaceous note and brightens the overall flavor profile.
Step 6: Whisk the Dressing
In a separate bowl, whisk together the best quality olive oil, red apple vinegar, and freshly ground black pepper to create a lively dressing that ties all the ingredients together with a perfect hint of acidity and richness.
Step 7: Toss and Serve
Gently toss the salad ingredients with the dressing to coat everything evenly without breaking apart the delicate avocado. Serve immediately for the freshest taste, or refrigerate—adding the avocado right before serving to maintain its vibrant texture.
How to Serve Tomato, Cucumber, and Avocado Salad Recipe
Garnishes
Add a final touch of chopped fresh herbs like basil or mint for an extra layer of aroma and flavor. A sprinkle of toasted pine nuts or walnuts can add a delightful crunch to the salad, bringing nutty warmth that pairs beautifully with the fresh vegetables.
Side Dishes
This salad is a superstar side that pairs wonderfully with grilled chicken, fish, or even a hearty quinoa dish. It also works perfectly alongside a crusty artisan bread for a light, satisfying meal any day of the week.
Creative Ways to Present
Serve this salad in individual glass jars layered with the dressing at the bottom for a fun picnic treat, or arrange it beautifully on a large platter garnished with edible flowers to impress guests at your next gathering. The vibrant colors make it as much a feast for the eyes as for the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. To keep the avocado from browning, it’s best to add avocado fresh just before serving if possible. The salad will stay fresh and tasty for about one day.
Freezing
This salad is best enjoyed fresh and isn’t well-suited for freezing because the cucumbers and avocado will become watery or mushy once thawed. Stick to making just the amount you plan to eat within a day or two for the best texture.
Reheating
No reheating needed here! This salad shines cold and fresh, making it perfect for quick meals and cooling off on warm days.
FAQs
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! Just be sure to chop them into bite-sized pieces and remove excess seeds if you want to avoid watery salad. Cherry tomatoes add sweetness and help the salad hold together nicely, but regular tomatoes work well too.
What type of vinegar works best in this salad?
Red apple vinegar adds a mild, fruity brightness that complements the fresh vegetables wonderfully. However, you could also try white wine vinegar or lemon juice for a similar tangy effect.
How do I keep the avocado from browning?
To prevent browning, add the avocado right before serving. You can also sprinkle a little lemon or lime juice over the avocado cubes if you need to prepare the salad a bit earlier.
Is this salad suitable for vegans?
You can easily make it vegan by omitting the feta cheese or using a plant-based feta alternative. The rest of the ingredients are naturally vegan and full of flavor.
Can I add other ingredients to this salad?
Definitely! This recipe is very flexible. Try adding sliced radishes, olives, or even a handful of cooked quinoa or chickpeas for extra texture and protein.
Final Thoughts
This Tomato, Cucumber, and Avocado Salad Recipe is a fresh, flavorful, and colorful dish that’s quick to prepare and endlessly satisfying. It’s the kind of recipe you’ll reach for again and again, whether you’re craving a light lunch, a side for dinner, or a vibrant addition to your picnic basket. Give it a try—you might just discover your new favorite salad!
Print
Tomato, Cucumber, and Avocado Salad Recipe
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant Tomato, Cucumber, and Avocado Salad combining crisp vegetables with creamy avocado and tangy feta cheese, dressed lightly with olive oil and apple vinegar for a perfect light meal or side dish.
Ingredients
Vegetables & Fruits
- 1 ½ cups cherry tomatoes
- 1 cucumber
- 1 avocado
- 2 tbsp red onion, minced
- Fresh parsley, chopped (about 2 tbsp)
Dairy
- 4 oz feta cheese
Dressing
- 2 tbsp olive oil
- 1 tbsp red apple vinegar
- Black pepper, to taste
Instructions
- Prepare tomatoes: Chop cherry tomatoes in half and add them to a large mixing bowl to form the salad base.
- Prep cucumber: Peel the cucumber and remove seeds, then dice into small pieces and add to the bowl with the tomatoes.
- Dice avocado: Carefully dice the avocado into bite-sized pieces and add it to the vegetable mixture to provide creamy texture.
- Add feta cheese: Cube the feta cheese into bite-sized pieces and mix it into the bowl with the vegetables.
- Add onions and parsley: Mince the red onion finely and chop fresh parsley, then add both to the salad to boost flavor and freshness.
- Make dressing: In a separate small bowl, whisk together olive oil, red apple vinegar, and black pepper until fully combined and emulsified.
- Toss salad: Pour the dressing over the salad and gently toss everything together to coat evenly. Serve the salad immediately or refrigerate, adding the avocado just before serving to maintain its texture and color.
Notes
- For best freshness, add avocado just before serving to prevent browning.
- Feel free to substitute red apple vinegar with red wine vinegar if preferred.
- Adjust seasoning with salt or additional pepper as needed.
- This salad is best served chilled or at room temperature.
