Big white bowl of Tomato Avocado Cucumber Salad all mixed up with a spoon in the large bowl.

Tomato Avocado Cucumber Salad

The perfect summer salad doesn't get any easier than this Tomato Avocado Cucumber Salad - made with only 4 simple ingredients and a flavorful red wine vinaigrette! This is an easy salad that comes together so quickly and always a crowd favorite. Its healthy and packed with energy-boosting Vitamin C from the tomatoes!
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Course: Salads
Cuisine: American
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4 servings
Calories: 226kcal
Author: Yumna Jawad



  • 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.


Serving: 1g | Calories: 226kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 1187mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1445IU | Vitamin C: 69.5mg | Calcium: 77mg | Iron: 2.5mg