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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
