Cucumber, Tomato, and Avocado Salad Recipe

Introduction

This refreshing cucumber, tomato, and avocado salad combines fresh, crisp vegetables with a zesty homemade dressing. It’s a perfect light dish for warm days or as a vibrant side for any meal.

Ingredients

• 4 medium ripe tomatoes
• 4 fresh baby cucumbers
• 1 ripe Hass avocado
• 1/2 medium red onion, peeled and diced
• 1/2 bunch fresh basil, rinsed, dried, and finely chopped
• 1 pinch granulated sugar (for tomatoes)
• 6 tablespoons good quality extra virgin olive oil
• 3 tablespoons red wine vinegar
• 3/4 teaspoon kosher salt
• 3/4 teaspoon granulated sugar
• 1 garlic clove, pressed
• 1 teaspoon dried oregano
• 1 pinch freshly ground black pepper

Instructions

1. Step 1: Core the tomatoes and cut each into wedges by halving them lengthwise, then slicing each half into 3 wedges, followed by halving each wedge crosswise. Place the cut tomatoes in a large bowl, sprinkle with a pinch of sugar, and toss gently.
2. Step 2: Trim the ends off the cucumbers. Using a vegetable peeler, create long vertical stripes, then slice the cucumbers diagonally into 1/4-inch thick pieces. Add them to the bowl with the tomatoes.
3. Step 3: Cut the avocado lengthwise into 4 quarters and remove the pit. Peel off the skin gently, then slice each quarter diagonally about 3/8 inch thick. Add the avocado slices to the bowl along with the diced onion and chopped basil.
4. Step 4: In a small bowl, combine the olive oil, red wine vinegar, kosher salt, granulated sugar, pressed garlic, dried oregano, and freshly ground black pepper. Whisk vigorously until well blended.
5. Step 5: Pour the dressing over the vegetables and toss gently using both hands to combine. Serve immediately or cover and let sit at room temperature to allow flavors to meld—the salad improves with a little time.

Tips & Variations

• For added crunch, sprinkle toasted pine nuts or walnuts over the salad just before serving.
• If you prefer a tangier dressing, increase the red wine vinegar by 1 tablespoon.
• Use fresh oregano instead of dried for a brighter herb flavor.
• Try adding a sprinkle of feta cheese for extra creaminess and saltiness.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because avocado browns quickly, it’s best enjoyed fresh, but a squeeze of lemon juice on the avocado slices before mixing can help slow browning. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of baby cucumbers?

Yes, you can substitute regular cucumbers. Just peel them if the skin is thick or waxed, and slice them similarly for the best texture.

How do I prevent the avocado from turning brown?

To slow browning, gently toss avocado slices with a little lemon or lime juice before adding them to the salad. Also, keeping the salad chilled and consuming it soon after preparation helps maintain its fresh appearance.

Cucumber, Tomato, and Avocado Salad Recipe

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★★★★★

4.5 from 100 reviews

• Author: Charlotte
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fresh and vibrant cucumber, tomato, and avocado salad combining ripe tomatoes, crisp cucumbers, creamy avocado, and aromatic basil. Tossed in a zesty olive oil and red wine vinegar dressing with garlic and oregano, this salad is perfect for a light lunch or a refreshing side dish.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 medium fresh and ripe tomatoes
• 4 fresh and firm baby cucumbers
• 1 ripe Hass avocado
• 1/2 medium red onion, peeled and diced
• 1/2 bunch fresh basil, rinsed, dried and finely chopped

Dressing

• 6 Tbsp good quality extra virgin olive oil
• 3 Tbsp red wine vinegar
• 3/4 tsp kosher salt
• 3/4 tsp granulated sugar
• 1 garlic clove, pressed
• 1 tsp dried oregano
• 1 pinch freshly ground black pepper
• 1 pinch granulated sugar (for sprinkling on tomatoes)

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Instructions

1. Prepare the tomatoes: Core the tomatoes, slice each in half, then cut each half lengthwise into three wedges. Cut each wedge crosswise in half and place the pieces into a large bowl. Sprinkle a pinch of sugar over the tomatoes and toss gently to coat.
2. Slice the cucumbers: Trim off the ends of the cucumbers. Using a vegetable peeler, create long vertical stripes on the skin, then slice cucumbers into 1/4 inch thick diagonal slices. Add these to the bowl with the tomatoes.
3. Prepare the avocado and onion: Cut the avocado in quarters lengthwise and remove the pit. Carefully peel off the skin and slice each quarter into 3/8 inch thick diagonal slices. Add the avocado slices, diced red onion, and chopped basil to the bowl with the other vegetables.
4. Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, kosher salt, granulated sugar, pressed garlic clove, dried oregano, and freshly ground black pepper until the mixture is well blended.
5. Toss the salad: Pour the dressing over the vegetables in the large bowl. Gently toss using both hands to evenly coat all ingredients. Serve immediately or cover with plastic wrap and let sit at room temperature to allow flavors to meld for even better taste.

Notes

• For best flavor, let the salad marinate at room temperature for at least 15-30 minutes before serving.
• Use ripe but firm avocado to prevent it from becoming mushy during mixing.
• Fresh basil can be substituted with fresh oregano or parsley according to preference.
• This salad is best served fresh and does not store well for long periods due to avocado oxidation.
• Adjust salt and sugar in the dressing to taste depending on the sweetness of the tomatoes.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: cucumber salad, tomato avocado salad, fresh vegetable salad, Mediterranean salad, healthy salad, no-cook salad