This delicious avocado salad is so quick and easy to make and is a wonderful side to serve for cookouts and summer parties. Dressed with a simple homemade red wine vinaigrette, this colorful salad comes together easily and is packed full of fresh flavors.
Who said salads need lettuce? They don’t!
This was earth-shattering for me when I “discovered it” in the first year I learned to cook. Real “earth shattering” information, huh? Hahaha
There is some chopping required to get everything perfectly bite-sized (and kid-sized) for this tomato avocado cucumber salad. But hey, just whip out whatever Netflix show you’re currently binge watching, chop up the heirloom tomatoes, cucumbers, onion and avocado and toss them all in the world’s easiest salad dressing made with only olive oil and red wine vinegar.
Ok, you’ll also need salt and pepper, but that’s always a given.
An easy light and creamy salad
I love adding avocados to salads as they add a real creamy texture to each bite without the need for a dressing. This salad is simple and full of fresh and healthy ingredients.
How to make tomato avocado cucumber salad
It really couldn’t be easier to make this simple salad. It’s the best way to enjoy the best of summers’ produce!
- Simply whisk together the dressing ingredients in a large serving bowl until incorporated.
- Slice the veggies and add them straight into the bowl of dressing and stir gently to combine.
Tips to make this summer salad
- Cut the avocado, tomatoes and cucumber into similar sized pieces. This will make everything easier to incorporate. Be sure to check my post on how to cut an avocado for a super quick and easy method!
- Be gentle when tossing the salad. Slowly mix it with a small spoon so that you don’t mash the avocados.
- Make the dressing ahead of time. This red wine vinaigrette works so well with lots of salads. I make a double or triple batch and keep it in an airtight container in the fridge. It will keep for up to a week and you just need to shake before use.
Frequently asked questions
Can you make avocado salad ahead of time?
You can prep the salad up to a day in advance and keep it covered i the fridge. However, it’s best not to add the avocado until just before serving so that it doesn’t turn brown. The dressing will keep in the fridge for up to a week.
What are the best tomatoes to use in this salad?
I like to use heirloom cherry tomatoes for this salad. I love the different colors that make the salad so attractive. To prep them you simply have to cut them in half, where as if you use larger ones they take a little more prep. Use rip tomatoes that are firm.
What do you serve with this avocado salad?
This salad makes a great side dish for your favorite mains and it’s a great addition to a cookout. Try serving it to accompany other summer dishes like Sheet Pan Salmon with Lemon and Garlic, Grilled Chicken Kabobs or Salsa Black Bean Burgers.
For more Mediterranean salads, check out:
- Mediterranean Chopped Salad
- Mediterranean Pasta Salad
- Caprese Pasta Salad
- Lebanese Fattoush Salad
- Avocado Caprese Salad
- Couscous Salad
If you’ve tried this healthy-ish feel good Tomato Avocado Cucumber Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Tomato Avocado Cucumber Salad
- 2 pints Heirloom medley cherry tomatoes quartered
- 4 Persian cucumbers cut lengthwise then halved
- 1/2 small red onion small diced
- 1 large avocado chopped
- 2 Tbsp olive oil
- 1/2 Tbsp red wine vinegar
- Kosher salt to taste
- Fresh cracked black pepper to taste
- In a large bowl, whisk the salad dressing ingredients - olive oil, red wine vinegar, kosher salt and fresh cracked black pepper - until well incorporated.
- Add the tomatoes, cucumbers, onion and avocado to the large bowl of dressing.
- Using a small spoon, slowly mix the salad until it is well coated without mashing the avocados.
- Serve chilled or at room temperature.
- Make Ahead: You can make the dressing up to 7 days in advance and you can prepare most of the salad up to 1 day in advance. Just add the avocados and the dressing when you’re ready to toss it.
- Storage: Store any leftovers in an airtight container for no more than 2 days since the avocado will brown by then.
- Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.