I’m so excited to share this super easy and vibrant Refreshing Cucumber Tomato Avocado Salad Recipe that’s become one of my favorite go-to dishes on warm days. Imagine crisp cucumbers, juicy tomatoes, and creamy avocado tossed in a tangy dressing—all coming together in just minutes. Trust me, once you try this, it’ll be your new salad obsession!
Why You’ll Love This Recipe
- Ultra Fresh Ingredients: Using ripe avocados and colorful cherry tomatoes makes every bite bursting with freshness.
- Quick and Easy Prep: Takes just 15 minutes to toss together—perfect for busy weeknights or lazy weekends.
- Versatile Flavor Boost: The lemon and red wine vinegar dressing adds just the right tang without overpowering the veggies.
- Healthy and Nourishing: Loaded with healthy fats, fiber, and fresh veggies to keep you energized and satisfied.
Ingredients & Why They Work
Each ingredient in this Refreshing Cucumber Tomato Avocado Salad Recipe is purposefully chosen to create harmony of texture and flavor—from creamy avocado to crisp cucumber and tangy feta. When shopping, look for vibrant cherry tomatoes and perfectly ripe avocados for best results.
- Avocado: Choose a ripe but firm one; it adds rich creaminess that balances the crisp veggies.
- Lemon Juice: Keeps avocado from browning and brightens the flavor.
- Cherry Tomatoes (red and yellow): Their juicy sweetness and vibrant colors make the salad pop.
- English Cucumbers: Mild and less seedy, perfect for a refreshing crunch.
- Red Onion: Adds a subtle sharpness, finely chopped to avoid overpowering.
- Feta Cheese: Salty and crumbly, it brings a creamy contrast that I just can’t resist.
- Red Wine Vinegar: Lends a tangy depth to the dressing.
- Olive Oil: Quality extra virgin is best for smoothness and richness.
- Salt and Pepper: To taste – essential to bring all flavors together.
- Fresh Parsley: A fresh herb that lightens and brightens the whole dish.
Make It Your Way
One of the best things about this Refreshing Cucumber Tomato Avocado Salad Recipe is how you can personalize it to fit your mood or mood of the day. I often like mixing things up depending on what’s in season or what I have on hand.
- Variation: I once added kalamata olives and some grilled chicken to turn this into a full meal with a Greek vibe—and it was incredible!
- Herb Swap: Fresh basil or dill are wonderful alternatives if you want a different herbal twist.
- Mexican Style: Throw in some black beans and corn kernels for a Southwest-inspired spin that brings extra heartiness.
- Dairy-Free: Skip the feta and add a sprinkle of toasted nuts for crunch instead.
Step-by-Step: How I Make Refreshing Cucumber Tomato Avocado Salad Recipe
Step 1: Prep Your Fresh Ingredients with Care
Start by peeling, seeding, and chopping your avocado into bite-sized chunks. Immediately drizzle it with lemon juice to prevent browning—trust me, this little step saves you from that dull, oxidized avocado color. Next, halve your cherry tomatoes and peel and chop your English cucumbers into similar-sized pieces for an even texture. Don’t forget to finely chop the red onion for just the right zing without overwhelming the salad.
Step 2: Combine the Veggies & Feta
Place the chopped avocado, cherry tomatoes (both red and yellow for color contrast), cucumbers, red onion, and feta cheese crumbles into a large salad bowl. Using a big bowl here is key so you can toss everything evenly without making a mess.
Step 3: Whisk the Dressing to Perfection
In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper until it emulsifies into a light, tangy dressing. The red wine vinegar adds just the right zing without being harsh, while olive oil rounds it out with smooth richness.
Step 4: Toss & Finish with Fresh Parsley
Pour the dressing over the salad and gently toss everything together, being careful not to mash the avocado. Finally, sprinkle with fresh chopped parsley for a pop of color and freshness. That’s it—you’re ready to dive in!
Pro Tips for Making Refreshing Cucumber Tomato Avocado Salad Recipe
- Choose Ripe Avocados: I’ve learned that slightly firm avocados are best—too soft and they get mushy when tossed.
- Dressing Last: Always add dressing just before serving to keep cucumbers and tomatoes crisp.
- Gentle Tossing: Use a large spoon and toss lightly to avoid mashing avocado chunks.
- Salt Sparingly: Since feta is already salty, add salt in small amounts and taste as you go.
How to Serve Refreshing Cucumber Tomato Avocado Salad Recipe
Garnishes
I love to finish this salad with a sprinkle of fresh parsley because it brightens up the flavors and adds a lovely green touch. Sometimes, I also throw on a few slivered almonds or toasted pine nuts for an unexpected crunch that complements the creaminess.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light dinner. It also works as a refreshing side to heavier mains like lamb chops or pasta dishes. I remember bringing it to a picnic, where it was the perfect balance to spicy grilled sausages.
Creative Ways to Present
If you want to impress your guests, serve this salad in clear glass jars or individual small bowls layered with ingredients for a colorful look. For summer parties, arranging it on a large platter with edible flowers on top gives that extra wow factor. I once shaped the salad in a ring on a platter and garnished the center with fresh herbs—such a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover salad is best stored in an airtight container in the fridge and ideally consumed within 1-2 days. To avoid soggy veggies, I store the dressing separately and toss just before eating. If you can’t store separately, add a squeeze of fresh lemon juice before serving to freshen it up.
Freezing
Because of the fresh veggies and creamy avocado, this salad doesn’t freeze well. The texture becomes watery and mushy upon thawing. I’d recommend making a fresh batch ahead instead if you want to meal prep.
Reheating
This is a no-heat salad best enjoyed chilled or at room temperature. If it’s been refrigerated, let it sit at room temp for about 10-15 minutes before serving to bring out the flavors and soften the avocado slightly.
FAQs
-
Can I make this Refreshing Cucumber Tomato Avocado Salad Recipe vegan?
Absolutely! Simply leave out the feta cheese or replace it with a plant-based cheese or some toasted nuts for added texture and flavor.
-
How long does the salad stay fresh?
It’s best eaten within 1-2 days when stored in the fridge. Keep the dressing separate if possible to maintain crispness of cucumber and tomatoes.
-
Can I add other vegetables to this salad?
Of course! Feel free to toss in bell peppers, radishes, or even fresh corn—just remember to keep the balance of flavors light and fresh.
-
How do I prevent avocado from browning in the salad?
Drizzling lemon juice over chopped avocado right away is key. Also, toss the salad gently and serve it soon after preparing for the best color and texture.
Final Thoughts
This Refreshing Cucumber Tomato Avocado Salad Recipe has become one of my favorite quick salads because it feels so fresh and satisfying every single time. I genuinely think you’re going to love how easy it is to make and how well it pairs with almost anything on your table. Give it a try the next time you want something light but flavorful—and let me know how you make it your own!
Print
Refreshing Cucumber Tomato Avocado Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and colorful Cucumber Tomato Avocado Salad featuring ripe avocado, cherry tomatoes, crisp cucumbers, red onion, and tangy feta cheese, dressed with a zesty red wine vinegar and olive oil dressing. Perfect for a light lunch or a vibrant side dish for summer meals.
Ingredients
Salad
- 1 large avocado peeled, seeded, chopped
- 2 cups cherry tomatoes halved
- 2 cups yellow cherry tomatoes halved
- 1-2 English cucumbers peeled and chopped
- ¼ cup chopped red onion
- 4 ounces feta cheese crumbles
- ¼ cup fresh chopped parsley
Dressing
- 1 teaspoon lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare Avocado: Drizzle lemon juice over chopped avocado to prevent browning and enhance flavor.
- Combine Salad Ingredients: Place the avocado, cherry tomatoes, yellow cherry tomatoes, cucumbers, red onion, and feta cheese crumbles in a large bowl.
- Make Dressing: Whisk together red wine vinegar, olive oil, salt, and pepper until well combined.
- Dress Salad: Pour the dressing over the salad mixture.
- Add Parsley and Toss: Top the salad with fresh chopped parsley and gently toss everything to combine evenly.
Notes
- Store leftover salad in an airtight container in the refrigerator for 1-2 days; if possible, keep the dressing separate to prevent sogginess.
- Feel free to substitute fresh herbs such as basil, dill, or cilantro for varied flavors.
- To make it a main meal, add protein like grilled chicken or black beans.
- For a Greek twist, include sliced kalamata olives and grilled chicken.
- To give it a Mexican style, mix in corn kernels and black beans.
- For an Italian touch, replace feta with mozzarella balls and add marinated artichoke hearts, diced salami, and white beans.
