Tomato, cucumber, avocado salad

It’s hot here, too hot to cook.  So today’s recipe is a simple summer salad – a tomato, cucumber, avocado salad. This is a quick and easy salad to put together that uses just a couple of summer ingredients. Juicy cherry tomatoes, cool, crunchy cucumber and creamy avocado.  I’ve added some salty feta, red onion and a little minced parsley as well.  Toss with a simple red wine vinaigrette and the salad is ready in under 15 minutes.

Tomato-Cucumber-Avocado-Salad

I used a mix of red and orange cherry tomatoes but any type of tomato will work well in this recipe.

This is great as a side dish or serve it as your main course with some crunchy french bread, cheese and maybe some fresh fruit and you’ve got a cool, easy lunch for a hot day.

Tomato-Cucumber-Avocado-Salad

 

A couple of notes:

Because this is such a simple salad, presentation means a lot.  So try and cut all your ingredients to be roughly the same size – you want to use a very sharp knife that easily slices the vegetables and cheese.

Soak the red onion slice in a little water, for a couple of minutes, before mincing.  This will remove some of the raw onion taste.

Avocado does not refrigerate well.  So if you are not eating it right away, wait to add the avocado until just before serving.

It you want to make a vegan version of this tomato, cucumber, avocado salad then substitute kalamata olives for the feta cheese.

Tomato, Cucumber, Avocado Salad
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Prep time:
Total time:
Serves: 2 to 4
Tomato, cucumber, avocado salad. A cool, easy salad for summer. No cooking required.
Ingredients
  • 1½ cups of chopped tomatoes - I used cherry tomatoes
  • 1 cucumber - peeled and seeded then diced
  • 1 avocado - diced
  • 4 oz feta cheese - cubed
  • 2 tbs minced red onion
  • 1 handful parsley - minced - about 2 tbs
  • 2 tbs olive oil
  • 1 tbs red wine vinegar
  • 8 twists of black pepper from a pepper mill
Instructions
  1. Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
  2. Peel and seed one cucumber and dice. Add to bowl.
  3. Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
  4. Cube feta and add to bowl.
  5. Add minced red onion and minced parsley to bowl.
  6. Whisk together olive oil, red wine vinegar and black pepper - pour over salad.
  7. Toss gently so the feta and avocado don't break up. Serve immediately.
  8. If refrigerating - keep the avocado aside and add before serving.

 

Thanks for stopping by – hope you enjoy the recipe.  You can find me on instagram and pinterest too!

 

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78 comments on “Tomato, cucumber, avocado salad

  1. Jeri

    Hi – thank you for your great recipes. I look forward to making this yummy salad. It has such a fresh, clean feel about it. Perfect for summer evenings. I love your recipes and the photography – so appetizing and pretty. And it’s great to be talking with a fellow “Geraldine.”

    Reply
    1. Geraldine Post author

      Hi Jeri: Thanks so much for the kind words – you made my day. And it’s always great to meet another Geraldine!! Have a good one.

      Reply
  2. Traci | Vanilla And Bean

    Oh. WoW! Geraldine! I love this salad! So fresh, inviting, creamy and summery! All my favorite ingredients are included and the light vinaigrette with red wine vinegar sounds refreshing. I feel like I can reach through the screen and take a spoonful! Beautiful! (are those tomatoes from you garden?!)

    Reply
    1. Geraldine Post author

      Hi Traci: Yes, the cherry tomatoes are sweet 100s and the orange ones are sun sugars – so easy to grow and a pretty color! Just love summer vegetable salads.

      Reply
  3. [email protected]

    This salad screams summer!! Gorgeous!!

    Reply
    1. Geraldine Post author

      Thanks so much, Ami. It’s been really hot here all week so it was nice to make something that does not require a stove. Have a great night.

      Reply
    1. Geraldine Post author

      Thanks, Denise! Just saw your recipe of zucchini ribbons with walnuts – looks like we’re both in the same boat with the hot weather :). Stay cool!

      Reply
    1. Geraldine Post author

      Hi Arpita – I love them too! They go so well together which makes it really easy to add them to lots of dishes. Have a good night!

      Reply
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  6. Karen D

    I made this last night for company, served with filet mignon and crash potatoes I found on Pinterest. It was delicious and a big hit! Perfect for a summer evening dinner and a nice variation from a green salad! Thank you for sharing!

    Reply
    1. Geraldine Post author

      Hi Karen – this is my absolute favorite kind of comment!! Glad you enjoyed it – thanks so much for letting me know. Have a great rest of the weekend.

      Reply
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  8. wendy

    saw this and pinned it, and trying tonight. I make something a little similar without the cucumber but add mangoes (and bacon), which are abundant here right now. might throw in some mangoes in for sweetness, but then again…. Great picture, thanks for inspiring!

    Reply
    1. Geraldine Post author

      Hi Wendy – Oooh – Mango sounds intriguing. If you use it, let me know how it works out. Thanks so much for stopping by and leaving a comment. Have a good one!

      Reply
  9. Laura

    I’m having three other families over tomorrow for a game day. We’re having a baked potato bar for lunch and I was going to serve a green salad on the side. But seriously green salads are boring. This popped up right on top in my Pinterest feed this morning. I’m so making it for my friends instead!

    Reply
    1. Geraldine Post author

      Hi Laura – thanks so much for taking the time to leave a comment. Hope the salad is a big success for you – and love the baked potato bar idea! Have a great time!

      Reply
      1. Laura

        This was a huge hit with all 8 adults at game day (the 5 tween age boys wouldn’t try it). I’m pretty sure we all had seconds. It was a lovely fresh touch with our baked potato bar and heavy toppings.

        Reply
  10. Jeri

    Hello – just love this recipe. Question please, can something else be used instead of red wine vinegar?

    Thank you,
    Jeri

    Reply
    1. Geraldine Post author

      Hi Jeri – you could try white wine vinegar or maybe lemon juice – the lemon juice would give it a brighter flavor then using vinegar – just make the vinaigrette as per the recipe and switch out the red wine vinegar with white wine vinegar or lemon juice. Also, balsamic vinegar would be an interesting choice – but it would probably change the color of the salad slightly since balsamic is a darker color. Let me know how it works out if you try something different.

      Reply
  11. Sarah

    looks good. Not a big avocado fan. Wonder if it would be good if I skipped it and used mozzarella instead of feta. …

    Reply
    1. Geraldine Post author

      Hi Sarah – I would probably just make a tomato mozzarella salad if you’re not a big fan of avocado or feta. I have a tomato mozzarella recipe on the site – hope that helps.

      Reply
  12. Stacey

    this is a fantastic salad. The only thing I would do differently is that instead of mincing the red onions and soaking in water. I thinly slice in half moons or smaller and then pour the olive oil and red wine vinegar over the onion. Plus you can sprinkle some dried oregano or fresh over these at this point too if you want.Cover and let sit for a couple of hours …not in the fridge though. You want it room temperature. The onions turn translucent and rawness goes. Add to the salad with all other ingredients.

    Reply
  13. Robin

    I saw this on Pinterest and came here for the instructions. Made it TWICE this weekend…it was gobbled up like candy! Thanks SO much for this tasty addition to dinner and Brown Bag lunches. 😀

    Reply
  14. Cindy

    Love this salad! I have served it many times and there are never any leftovers. Thanks for the great recipe !

    Reply
  15. Tracy

    My 13 year old twin boys loved this SOOOO much that I had to make double the second time I made it. We can’t wait to use our tomatoes and cukes from our own garden. I subbed mozzarella cubes for the feta. Such a colorful and refreshing salad for summer!!!!!

    Reply
  16. Betty M.

    My daughter shared this recipe with me, and I’ve made it three times in 10 days…can’t seem to get enough of it. The ingredients are ALWAYS in my kitchen, and the salad is easy to prepare. I don’t just serve a portion to friends or family, I put the whole darn bowl on the table so they can eat to their heart’s delight! Way to go…this recipe is a keeper!

    Reply
  17. Judy

    interesting recipe-tomato,cucumber and avocado salad! how many calories and what is the nutritional value?

    Reply
    1. Geraldine Post author

      Hi Judy – Sorry I don’t have the nutritional info. If you take a look through the comments above I think someone previous calculated the info.

      Reply
  18. Chris

    This salad was such a hit at a Bridal shower I gave a few weeks ago. Not a bite left and everyone wanted the recipe. What an easy salad to throw together, especially since I had 100 other things to do! It looks so inviting and is such a fresh taste. It’s my new go-to recipe when I have to bring a dish to pass!

    Reply
    1. Geraldine Post author

      Hi Chris – really glad this worked so well for you! Thanks for taking the time to let me know – I really appreciate hearing how the recipe worked out!

      Reply
  19. Karen

    I absolutely loved this recipe. I’m in Albuquerque visiting my son, his wife and my grandson. They love stuff like this and I’ve wanted to make this for a couple months now. And had the opportunity to last night with grilled chicken breast. It was as good as it looks and more. They loved it also. So simple to make and doesn’t take much time. I will be making this often !!!

    Reply

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