Say hello to your new go-to summer dish: Cucumber Tomato Avocado Salad! With juicy tomatoes, creamy avocado, crunchy cucumbers, and tangy feta all coming together in a fresh, lemony dressing, this salad is bright, satisfying, and bursts with color and flavor in every bite.
Why You’ll Love This Recipe
- Ultra-Fresh and Vibrant: Every bite shouts summer—from the crisp cucumber and sweet cherry tomatoes to the buttery avocado.
- Ready in 15 Minutes: There’s no cooking required, so you can have Cucumber Tomato Avocado Salad on the table in record time (even for last-minute potlucks!).
- Perfectly Creamy & Tangy: Feta and a splash of lemon juice add richness and zing, making this salad totally crave-worthy.
- Easily Customizable: This recipe is a dream for improvisers—add herbs, swap veggies, or keep it dairy-free.
Ingredients You’ll Need
With just a handful of easy-to-find ingredients, you can create a salad that’s so much greater than the sum of its parts. Each element adds its own delightful texture, bright color, and incredible burst of flavor—let’s take a closer look at what makes this Cucumber Tomato Avocado Salad tick!
- Avocado: Choose a perfectly ripe avocado for creamy texture and that classic buttery flavor; the lemon juice keeps it from browning and adds a refreshing tang.
- Cherry Tomatoes (Red & Yellow): Combining two colors isn’t just gorgeous—red tomatoes bring acidity, while yellow varieties lend sweetness and juiciness.
- English Cucumber: Known for its mild flavor and tender skin, English cucumber adds the most wonderful crunch and freshness with every bite.
- Red Onion: Finely chopped, it brings a sharp (but balanced) bite that wakes up all the other flavors.
- Feta Cheese: Salty and creamy, feta crumbles melt slightly into the salad for pockets of tangy, savory goodness.
- Red Wine Vinegar: A classic Mediterranean touch, red wine vinegar brings in gentle acidity that unifies all the vegetables.
- Olive Oil: Smooth extra virgin olive oil binds the dressing together and gives the salad a luscious finish.
- Salt and Pepper: These two essentials season the salad just right—don’t skimp!
- Fresh Parsley: A sprinkle right at the end makes the whole dish taste sunnier and more herbaceous.
- Lemon Juice: Not only does this help the avocado stay bright, but it also ties together the salad with an extra spark of freshness.
Variations
The beauty of Cucumber Tomato Avocado Salad is how adaptable it is! You can mix it up based on what you love, what’s in your fridge, or even dietary preferences—it’s nearly impossible to go wrong.
- Add Extra Herbs: Toss in fresh dill, basil, or mint for more aromatic, garden-fresh flavors.
- Go Dairy-Free: Skip the feta or replace with a plant-based alternative for a completely vegan twist.
- Bulk It Up: Add a can of chickpeas or white beans for extra protein and heartiness—great for lunch!
- Spice It Up: Sprinkle in a pinch of red chili flakes or sliced jalapeño for some gentle heat.
How to Make Cucumber Tomato Avocado Salad
Step 1: Prep the Avocado
Begin by peeling, pitting, and chopping your avocado into bite-sized cubes. Drizzle them immediately with lemon juice—this not only boosts flavor but also helps keep the avocado beautifully green while you prep the rest of your ingredients.
Step 2: Assemble the Veggies & Cheese
In a large mixing bowl, combine the chopped avocado, halved red and yellow cherry tomatoes, diced English cucumbers, finely chopped red onion, and a generous sprinkle of feta cheese crumbles. This is where all those gorgeous colors start to pop—it’s hard not to sneak a taste!
Step 3: Whisk the Dressing
In a small bowl, whisk together the red wine vinegar, olive oil, and a healthy pinch of salt and cracked pepper. The dressing should taste zippy and well-seasoned—it’ll mellow out a bit once tossed with the veggies.
Step 4: Toss and Finish
Pour the dressing over the salad and top with freshly chopped parsley. Gently toss everything until just combined, being careful not to mash those lovely avocado cubes. Serve right away and enjoy that unbeatable freshness!
Pro Tips for Making Cucumber Tomato Avocado Salad
- Avocado Timing: Cut and add the avocado just before tossing the salad for the creamiest texture and to keep those beautiful green cubes from browning.
- Gentle Tossing: To preserve the chunky texture and avoid turning the salad mushy, use a broad spoon and a light hand when mixing.
- Chill for Extra Crispness: If you prefer your salad ultra-refreshing, refrigerate the veggies for 30 minutes before assembling—this brings out the best crunch and coolness.
- Tomato Selection: Use sun-ripened, sweet cherry tomatoes—different colors add visual flair and subtly different flavors with every bite!
How to Serve Cucumber Tomato Avocado Salad
Garnishes
A classic finish for Cucumber Tomato Avocado Salad is a generous sprinkle of fresh parsley, but you can get creative—try torn basil leaves, crumbled extra feta, or a light grate of lemon zest for even more zing and beauty.
Side Dishes
This salad is a fabulous partner for grilled meats, fish, or your favorite veggie main. It pairs especially well with simply-seasoned chicken, lamb skewers, fresh pita bread, or even as a topping for a hearty grain bowl.
Creative Ways to Present
Spoon your Cucumber Tomato Avocado Salad inside endive leaves for easy handheld bites, layer it on crunchy toast for a colorful bruschetta, or pile it high in a hollowed-out avocado shell or bell pepper for an edible bowl that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (it’s rare!), transfer them to an airtight container and refrigerate. The salad is best enjoyed within 24 hours, since the avocado and tomatoes release juices and soften as it sits.
Freezing
Sadly, Cucumber Tomato Avocado Salad isn’t suited for freezing—avocado and tomatoes lose their texture after thawing, becoming mushy and watery. This is one dish you’ll want to savor fresh!
Reheating
No reheating required or recommended! Just give your chilled leftovers a gentle toss and enjoy them cold straight from the fridge for a refreshing, no-fuss treat.
FAQs
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Can I make Cucumber Tomato Avocado Salad ahead of time?
You can prep nearly everything—chop the cucumber, tomatoes, red onion, and even crumble the feta a few hours in advance, but add the avocado and dressing just before serving to keep it fresh and vibrant.
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What type of cucumber works best for this salad?
English cucumbers are ideal because of their thin skin and minimal seeds, so there’s no need to peel or seed them (but regular cucumbers work in a pinch—just peel and remove seeds for the best texture).
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Is there a way to keep my avocado from turning brown?
Absolutely! Toss the avocado with lemon juice right after cutting—it slows browning and adds a welcome zip to the salad.
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Can I substitute feta cheese in Cucumber Tomato Avocado Salad?
If you’re not a fan of feta or want to keep it dairy-free, try a sprinkle of toasted pine nuts, vegan feta, or even some crumbled goat cheese for a slightly different (but equally delicious) flavor profile!
Final Thoughts
Fresh, flavorful, and so wonderfully simple, this Cucumber Tomato Avocado Salad is a celebration of the best summer has to offer. I can’t wait for you to dig in—give it a try, and let it become the shining star of your warm-weather table!
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: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Cucumber Tomato Avocado Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side for a summer barbecue. The combination of creamy avocado, juicy tomatoes, crisp cucumbers, and tangy feta cheese is dressed with a simple vinaigrette, making it a healthy and satisfying option.
Ingredients
Avocado Mixture:
- 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 crumbles
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh chopped parsley
Instructions
- Drizzle lemon juice over chopped avocado. 1 large avocado, 1 teaspoon lemon juice.
- Place avocado, tomatoes, cucumbers, onion, and feta cheese in a large bowl. 2 cups cherry tomatoes, 2 cups yellow cherry tomatoes, 1-2 English cucumbers, ¼ cup chopped red onion, 4 ounces feta cheese crumbles.
- Whisk together red wine vinegar, olive oil, and salt and pepper. 1 tablespoon red wine vinegar, 2 tablespoons olive oil, salt and pepper.
- Pour over salad.
- Top with fresh parsley. Toss gently to combine. ¼ cup fresh chopped parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg
