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
Scale
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.
