Best tomato cucumber avocado salad is an easy, healthy, flavorful salad. It’s crunchy, fresh and simple to make. It’s a family favorite and ready in less than 15 minutes.
It’s hot here, too hot to cook. So today’s recipe is a simple summer salad – a tomato, cucumber, avocado salad.
I love a good, easy to make avocado salad and this one is one of my favorites.
It’s a quick and easy salad to put together that uses just a couple of fresh, summer veggies. Juicy cherry tomatoes, cool, crunchy cucumber and creamy avocado.
I’ve added some salty feta, red onion and a little minced parsley as well. Toss with a simple red wine vinaigrette and the salad is ready in under 15 minutes.
In this simple tomato, cucumber, avocado and feta salad, I’ve used a mix of red and orange cherry tomatoes but any type of tomato will work well in this recipe.
How to make best tomato cucumber avocado salad:
- Chop up the cherry tomatoes, cucumbers and avocado and add to a large salad bowl. You want to cut the veggies to be roughly all the same size.
- Add feta, red onion and parsley to the salad. Pour the dressing over all the ingredients and gently stir. And you are ready to serve!
This is great as a side dish or serve it as your main course with some crunchy french bread, cheese and maybe some fresh fruit and you’ve got a cool, easy lunch for a hot day.
Tips for making this recipe:
- Wondering how to tell if an avocado is ripe? Just hold it in your palm and squeeze gently. Ready to eat avocados will be firm but yield slightly to gentle pressure. Don’t squeeze it with your fingers though – that can cause bruises.
- Because this is such a simple salad, presentation means a lot. So try and cut all your ingredients to be roughly the same size.
- Soak the red onion slice in a little water, for a couple of minutes, before mincing. This will remove some of the raw onion taste.
- Avocado does not refrigerate well. So if you are not eating it right away, wait to add the avocado until just before serving.
- 1 cucumber – peeled and seeded then diced
- 1 avocado – diced
- 4 oz feta cheese – cubed
- 2 tbs minced red onion
- 1 handful parsley – minced – about 2 tbs
- 2 tbs olive oil
- 1 tbs red wine vinegar
- 8 twists of black pepper from a pepper mill
- Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
- Peel and seed one cucumber and dice. Add to bowl.
- Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
- Cube feta and add to bowl.
- Add minced red onion and minced parsley to bowl.
- Whisk together olive oil, red wine vinegar and black pepper – pour over salad.
- Toss gently so the feta and avocado don’t break up. Serve immediately.
- If refrigerating – keep the avocado aside and add before serving.
Avocado does not refrigerate well. So if you are not eating it right away, wait to add the avocado until just before serving