Avocado Tomato Cucumber Salad is the everyday side dish that takes ten minutes, needs zero cooking, and disappears first at every summer cookout.
I salt the tomatoes for five minutes before they touch the bowl and add the avocado last - two habits from years of testing this combination that keep the salad crisp instead of watery. Creamy avocado, juicy tomato wedges, and crisp cucumber get tossed in a red wine vinegar dressing, then finished with fresh parsley and a generous pinch of sea salt. Depending on the week, that might mean beefsteak tomatoes from the Union Square farmer's market or vine tomatoes from a pick-your-own farm - the dressing gets a half-teaspoon more or less salt depending on how sweet they turn out. If you love fresh avocado salads, try Nectarine Tomato Burrata Salad and Blackberry and Avocado Salad next.
Avocado Salad Ingredients
- Avocado is the base of this salad and the reason it feels more like a meal than a side. I look for one that gives slightly under gentle pressure at the stem end - anything firmer needs another day on the counter, and anything softer turns mushy the moment it hits the dressing.
- Cucumbers - Use short and small ones to keep things crunchy and compact.
- Tomatoes - I love using all kinds of tomatoes in my avocado salad depending on which tomatoes are in season: beefy tomatoes, cherry tomatoes, grape tomatoes and vine tomatoes.
- Red onion - Adds zest and even more crunch to the salad
- Olive oil - I always opt for EVOO in my salads since olive oil is so healthy to consume in its raw form. I always use extra virgin olive oil cold first press. Here's more on Mediterranean Diet Olive Oil Guide.
- Red wine vinegar - A sea of vinegars out there to choose from! Red wine vinegar has a stronger flavor than balsamic, but I like the fact that it's is thin and watery compared to thicker and stickier balsamic vinegar. You can skip the vinegar if desired.
- Herbs - I used Italian seasoning (you can also use Sicilian seasoning), pepper and chopped parsley.
- Sea salt - Sea salt is a must! Salt is what makes or breaks this salad and I would recommend experimenting with the seasoning level to arrive at the taste you enjoy.
How to make Avocado Salad
First, cut off the ends of the cucumbers, then slice into ¼" thick pieces slightly on the diagonal. Add to a large bowl. Cut the tomatoes in half, then cut each half lengthwise into 3 wedges, then each wedge in half crosswise. Sprinkle the tomatoes with a pinch of sea salt and let them sit for 5 minutes, then add them to the bowl with the cucumbers along with the red onion. Whisk together the olive oil, red wine vinegar, Italian seasoning, sea salt, pepper, and chopped parsley in a small bowl.
Pour the dressing over the cucumbers, tomatoes, and red onion, and toss. Cut the avocado in half lengthwise, twist to remove the pit, remove the skin, and slice into 1" pieces. Add the avocado last and gently fold it in so the slices stay whole. Taste and add more salt and pepper as needed.
Explore more in The Secret to a Perfect Everyday Salad.
Avocado Tomato & Cucumber Salad
Ingredients
- 4 cucumbers (short and small, diced)
- 4 tomatoes (medium, diced)
- ¼ cup red onion (thinly sliced)
- 1 avocado (cored and diced)
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 1 teaspoon Parsley (chopped)
Instructions
- First, cut off the ends of the cucumbers. Then slice into ¼" thick slices slightly on the diagonal. Add to the large bowl.
- Next cut the tomatoes in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Transfer to the bowl with the cucumbers.
- Place the cucumbers, tomatoes, red onion in a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, sea salt, pepper and chopped parsley.
- Cut the avocado in half lengthwise and remove the pit by twisting the halves gently. Next remove the skin, then slice into 1" thick slices and add to tomatoes and cucumbers. Add avocado last to the bowl
- Pour the dressing over the vegetables and toss. Taste the salad and add more salt and pepper, if necessary.
What pairs up with Avocado Salad
Try adding different mix-ins to your salad. Here are a few suggestions that I've tried and liked.
- Eggs. You can add hard-boiled, soft-boiled, or poached eggs. Adding an egg to a salad instantly transforms it into a protein powerhouse that is filling and delicious.
- Olives. Do I add dark or green olives? I prefer Kalamata olives as they are the healthiest olives found on earth. They are darker olives with a smooth, meaty texture.
- Pickles. They are crunchy and crisp and delicious in this avocado salad in small quantities.
- Dried fruit. Dried fruit has more intense concentrated flavor. Since the moisture is removed, the sweetness is far more concentrated making it taste almost like a candy. I would chop a couple of dried pineapples or add a handful of dried cranberries to this avocado salad.
- Bell Peppers. I prefer to always use red bell peppers in my salads, because they are sweet with a slight citrus flavor.
Serving Suggestions
Top this avocado salad with chia seed sprouts, or add pan-seared shrimp, pan seared chicken, or steak for more protein!
Storage
Avocado tomato cucumber salad will last refrigerated for 3-4 days, wrapped tightly with plastic wrap. Don't leave it out at room temperature for more than two hours to avoid excessive moisture.
Jenny Q says
Made this for lunch today and it was really nice. Easy, quick and tasty. Definitely a good light summer salad. I added cilantro since that’s what I had on hand. Would definitely make it again.
Olya says
Thank you so much, Jenny - I love this salad as is, with mayonnaise and just olive oil as well!