Short description

A vibrant, refreshing salad featuring juicy tomatoes, crisp cucumbers, and creamy avocado, all tied together with a light lemon-herb dressing.

Why You’ll Love This Recipe

This salad is incredibly simple—just three main vegetables, an easy dressing, and you’re ready in minutes. It’s nutritious, light, and perfect for hot days or as a colorful side dish. The cucumber adds crunch, the tomato brings juiciness, and the avocado lends a satisfying creaminess. The flavors meld beautifully if left to marinate briefly.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tomatoes (cherry, grape, or chopped Roma/heirloom)
Cucumbers (English, Persian, or seeded and peeled regular)
Ripe yet firm avocado(s)
Fresh herbs: basil, cilantro, dill, or parsley
Lemon juice
Extra-virgin olive oil
Salt & fresh ground black pepper
Optional: thinly sliced red onion

directions

Prep vegetables: Slice tomatoes, dice cucumbers and avocado, and finely chop herbs (and onion, if using).
Combine: Place the tomatoes and cucumbers into a large bowl.
Make dressing: In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and a pinch of herbs.
Dress salad: Pour dressing over vegetables and toss gently.
Add avocado: Stir in avocado pieces carefully to avoid mashing.
Serve or marinate: The salad can be served immediately or allowed to sit for 10–15 minutes for deeper flavor.

Servings and timing

Prep time: 10 minutes
Total time: 15 minutes
Servings: 4 side-dish portions (about 1½ cups each)

Variations

Add chickpeas: Mix in drained chickpeas for added protein and texture.
Cheese topper: Crumble feta or goat cheese on top for tang and richness.
Herb swaps: Use cilantro, dill, or parsley instead of basil for a flavor twist.
Onion upgrade: Include thinly sliced red onion or green onion for subtle bite.
Spice it up: Add diced bell pepper, jalapeño, or sprinkle with sunflower seeds for crunch.

storage/reheating

Refrigeration: Store in an airtight container for up to 2 days. Add a squeeze of lemon juice before serving to refresh flavors.
Make-ahead tip: Prep veggies (excluding avocado) ahead of time. Add avocado and dressing just before serving to maintain texture.
Reheating: Not applicable—serve chilled.

FAQs

What type of tomatoes work best?

Cherry, grape, or small heirloom tomatoes work well. If using larger tomatoes, dice into bite-size pieces.

Can I use regular cucumbers?

Yes, just be sure to seed and optionally peel them for the best texture.

How do I prevent avocado from browning?

Toss avocado with lemon juice and store in a sealed container in the fridge to maintain freshness.

Can I store leftovers overnight?

Yes, but it’s best eaten within 1–2 days. Stir in fresh lemon juice before serving to enhance flavor.

Is this salad gluten-free and vegan?

Yes, it is naturally gluten-free and vegan. Just omit cheese or use plant-based alternatives if desired.

Can I make it ahead for a gathering?

Prepare all components except the avocado. Store the vegetables and dressing separately; add avocado just before serving.

What herbs pair well with this salad?

Basil, cilantro, dill, and parsley all complement the salad beautifully.

Can I add protein to make it a meal?

Yes, consider adding chickpeas, grilled chicken, hard-boiled eggs, or cheese to make it more filling.

What dressing variations can I use?

Try adding balsamic vinegar, red wine vinegar, or mix in garlic, honey, or Dijon mustard for different flavor profiles.

Can I freeze this salad?

No, freezing is not recommended. The texture of the vegetables and avocado will suffer. It’s best enjoyed fresh.

Conclusion

This Tomato Cucumber Avocado Salad is a quick, vibrant, and nutritious addition to any meal. Its versatility allows for endless customization—add proteins, swap herbs, or adjust dressings to suit your preferences. Ideal for summer gatherings, light lunches, or as a fresh side dish, this salad is a go-to recipe that always delivers freshness and flavor.