Cucumber Tomato Salad with Avocado
This cucumber tomato salad is fresh, easy, and ready in minutes with minimal cleanup. Made with simple ingredients and a light vinaigrette, it’s perfect for any meal.
Ingredients
- 2 cups cherry tomatoes, halved (12 oz)
- 2 small Persian or 1 large English cucumber cut into ¾-inch chunks
- ½ tsp fine salt
- 1 large avocado cut into ½-inch chunks
- ⅓ cup fresh basil roughly torn
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 small clove garlic finely minced
- ¼ tsp ground black pepper
Instructions
- In a large bowl, combine tomatoes and cucumber with salt and let sit for 20 to 30 minutes, then drain.
- Add avocado and basil to the bowl and gently toss.
- In a jar, combine olive oil, lemon juice, vinegar, garlic, and pepper, then shake well.
- Pour dressing over salad, toss to coat, adjust seasoning, and serve.
Video
Notes
- Drain excess liquid well to avoid a watery salad
- Add avocado just before serving to prevent browning
- Use fresh basil for best flavor
- Swap basil with parsley, dill, or cilantro if preferred
- Store without avocado for up to 3 days in the fridge