Too hot to turn on the oven? This one is for you. Summer is here and the garden is blooming. You need a meal that is fresh and fast. This Tomato Cucumber Avocado Salad is exactly what your table needs today. It is bright, colorful, and so easy to make. You will love how the creamy avocado pairs with the juicy tomatoes.
It feels like a bowl of sunshine in every bite. Your family will ask for this every single week. It is the perfect way to use up your summer harvest. This salad is light but very satisfying. You can serve it as a main or a side. It is the ultimate fresh summer side dish for any occasion.
Why This Recipe Is a Winner
This recipe is a winner because it requires zero cooking. You can keep your kitchen cool and your belly full. It is ready in just 15 minutes from start to finish. This makes it perfect for busy summer weeknights when you are tired. The basil pesto adds a deep, savory flavor that everyone loves. It coats every vegetable perfectly and tastes like a restaurant dish.
You get a wonderful mix of textures in every single bowl. The mozzarella pearls are soft and mild. They balance the tangy lemon juice and salty pesto. This dish is a great way to get more fresh vegetables. It feels fancy but uses simple staples from your pantry. You will feel energized and light after eating this meal. It is a wonderful choice for a healthy reset after a long weekend.
Simple Cooking Steps
Making this salad is as simple as chopping and tossing. You just whisk the dressing and pour it over. There is no heat required at all. Even a beginner cook can master this in minutes. The key is to be gentle with the avocado. You want those creamy cubes to stay whole and beautiful. It is a great recipe to let the kids help with too.
Ingredients You’ll Need
This recipe uses fresh seasonal produce and a few flavor boosters. Most of these items are likely in your kitchen right now.
- 2 cups cherry tomatoes, halved
- 1 English cucumber, diced into 1/2 inch cubes
- 2 large ripe avocados, cubed
- 8 ounces fresh mozzarella pearls, drained
- 1/4 cup prepared basil pesto
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves, chiffonade
Step-by-Step Directions
- In a large mixing bowl, combine the halved cherry tomatoes, diced English cucumber, and mozzarella pearls.
- In a separate small bowl, whisk together the basil pesto, extra virgin olive oil, and lemon juice until fully emulsified.
- Gently add the cubed avocado to the vegetable mixture, taking care not to mash the flesh.
- Drizzle the pesto dressing over the salad ingredients.
- Season with salt and black pepper, then use a rubber spatula to gently fold the ingredients until evenly coated.
- Garnish with fresh basil chiffonade and serve immediately to maintain avocado texture and color.
Best Ways to Enjoy It
This salad is so versatile and pairs with almost anything. Serve it warm with a side of crusty bread. You can use the bread to soak up the extra pesto. It is also amazing next to grilled chicken or salmon. For a light lunch, enjoy it just as it is. It is the perfect Tomato Cucumber Avocado Salad for a picnic. Pack it in a cooler and head to the park.
Keep It Fresh
This salad is best when eaten right away. The avocado will eventually start to brown once sliced. You can store leftovers in the fridge for one day. Keep them in an airtight container for best results. If you want to make it ahead, prep the veggies first. Keep the avocado and dressing separate until you are ready. This keeps everything crisp and bright for your guests.
Tips for Best Results
- Use an English cucumber to avoid peeling or seeding.
- Choose avocados that are firm but give slightly to pressure.
- Do not skip the lemon juice as it prevents browning.
- Fold the ingredients gently so the mozzarella stays whole.
- Whisk the dressing well until it looks smooth and thick.
- For summer parties, double the batch for a crowd.
- Add a pinch of red pepper flakes for a little heat.
- Use high-quality olive oil for the best flavor profile.
Ways to Switch It Up
- Add a can of chickpeas for extra plant-based protein.
- Swap the mozzarella for feta cheese for a salty kick.
- Use a balsamic glaze instead of pesto for a different vibe.
- In summer, add fresh corn straight off the cob.
- Make it vegan by using a dairy-free pesto and cheese.
Common Questions
Can I make this salad ahead of time?
You can chop the tomatoes and cucumbers early. However, wait to add the avocado and dressing. This ensures the salad stays fresh and vibrant for your meal. Mix it all together just before you sit down to eat.
What if I don’t have fresh pesto?
Store-bought pesto works perfectly in this recipe. Look for the refrigerated kind for the brightest color. You can also make a quick herb oil instead. Use olive oil, garlic, and lots of chopped fresh basil.
Will my kids eat this salad?
Most kids love the mild flavor of mozzarella pearls. The creamy avocado is also a big hit with little ones. You can serve the dressing on the side if they are picky. It is a kid-approved way to serve more veggies.
I hope this fresh salad brings a little sunshine to your kitchen. It is the perfect way to enjoy the best of the season with your family. Happy cooking!
— Lidia
Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
Ingredients
- 2 cups cherry tomatoes, halved
- 1 English cucumber , diced into 1/2 inch cubes
- 2 large ripe avocados, cubed
- 8 ounces fresh mozzarella pearls, drained
- 1/4 cup prepared basil pesto
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves, chiffonade
Instructions
- In a large mixing bowl, combine the halved cherry tomatoes, diced English cucumber, and mozzarella pearls.
- In a separate small bowl, whisk together the basil pesto, extra virgin olive oil, and lemon juice until fully emulsified.
- Gently add the cubed avocado to the vegetable mixture, taking care not to mash the flesh.
- Drizzle the pesto dressing over the salad ingredients.
- Season with salt and black pepper, then use a rubber spatula to gently fold the ingredients until evenly coated.
- Garnish with fresh basil chiffonade and serve immediately to maintain avocado texture and color.
