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
Scale
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.
