Cucumber, Tomato, and Avocado Salad Recipe
Introduction
This refreshing cucumber, tomato, and avocado salad is a perfect way to enjoy fresh, vibrant flavors. Combining crisp vegetables with creamy avocado and a tangy dressing, it’s an easy dish that works great as a side or light meal.
Ingredients
- 4 medium ripe tomatoes
- 4 fresh baby cucumbers
- 1 ripe Hass avocado
- 1/2 medium red onion, peeled and diced
- 1/2 bunch fresh basil, rinsed, dried, and finely chopped
- 1 pinch granulated sugar
- 6 Tbsp extra virgin olive oil (good quality)
- 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
Instructions
- Step 1: Core the tomatoes and cut each in half. Slice each half lengthwise into three wedges, then cut each wedge in half crosswise. Place the tomatoes in a large bowl, sprinkle with a pinch of sugar, and toss briefly.
- Step 2: Cut off the ends of the cucumbers. Using a vegetable peeler, create long stripes running from top to bottom. Slice the cucumbers into 1/4-inch thick diagonal pieces and add them to the bowl with the tomatoes.
- Step 3: Cut the avocado into four lengthwise quarters and remove the pit. Carefully peel off the skin, then slice each quarter into 3/8-inch thick diagonal slices. Add the avocado, diced onion, and chopped basil to the bowl with the other vegetables.
- Step 4: In a small bowl, whisk together the olive oil, red wine vinegar, kosher salt, granulated sugar, pressed garlic, dried oregano, and freshly ground black pepper until well combined.
- Step 5: Pour the dressing over the vegetables. Gently toss using both hands to coat everything evenly. Serve immediately or cover with plastic wrap and let sit at room temperature until ready. The flavors improve as the salad rests.
Tips & Variations
- Use ripe but firm avocados to avoid mushiness and retain shape in the salad.
- Add a handful of toasted pine nuts or walnuts for extra crunch.
- Fresh oregano can be used instead of dried for a brighter herb flavor.
- For a spicier kick, include a pinch of red pepper flakes in the dressing.
Storage
Store the salad in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly over time, so it’s best enjoyed fresh. To reheat, no warming is needed—just give it a gentle toss before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, you can prepare and dress the salad a few hours ahead. Keep it covered at room temperature to let the flavors meld, but avoid refrigerating it with the dressing for too long to prevent the avocado from browning.
What can I substitute for red wine vinegar?
If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar as a mild alternative without altering the flavor too much.
Print
Cucumber, Tomato, and Avocado Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant Cucumber, Tomato, and Avocado Salad combining fresh vegetables with a tangy, herbaceous dressing. Perfect as a light side dish or a healthy snack, this salad balances creamy avocado with crisp cucumbers and juicy tomatoes, enhanced by aromatic basil and a flavorful oregano vinaigrette.
Ingredients
Vegetables
- 4 medium ripe tomatoes, fresh
- 4 baby cucumbers, fresh and firm
- 1 ripe Hass avocado, slightly soft
- 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 Tomatoes: Core the tomatoes, cut each in half, then slice each half into 3 lengthwise wedges. Cut each wedge in half crosswise to get bite-sized pieces. Place them in a large bowl, sprinkle with a pinch of granulated sugar, and toss gently.
- Slice Cucumbers: Trim the ends of the cucumbers. Using a vegetable peeler, create long stripes from top to bottom. Then slice the cucumbers into 1/4 inch thick diagonal slices and add them to the bowl with the tomatoes.
- Prepare Avocado and Mix Vegetables: Cut the avocado lengthwise into 4 quarters and remove the pit. Carefully peel off the skin and slice the avocado into 3/8 inch thick diagonal slices. Add the avocado slices, diced red onion, and chopped basil to the bowl with the tomatoes and cucumbers.
- Make Dressing: Combine the extra virgin olive oil, red wine vinegar, kosher salt, granulated sugar, pressed garlic, dried oregano, and freshly ground black pepper in a small bowl. Whisk vigorously until the dressing is well blended.
- Toss Salad: Pour the prepared dressing over the vegetables and gently toss using both hands to combine without mashing the avocado. Serve immediately or cover and let the salad sit at room temperature to enhance the flavors before serving.
Notes
- Use ripe but firm tomatoes and avocado to maintain texture.
- The pinch of sugar on the tomatoes balances acidity and enhances sweetness.
- Sitting the salad for a short time at room temperature allows flavors to meld beautifully.
- This salad is best served fresh but can be refrigerated for up to 2 hours.
- For added protein, pair with grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: cucumber salad, tomato salad, avocado salad, fresh salad, Mediterranean salad, vegan salad, healthy salad, easy salad recipe
