Avocado Salad With Cucumbers And Tomatoes Recipe

I recently discovered that combining diced avocado with crisp cucumber slices, tomatoes, and red onion creates a salad both vibrant and satisfying. Topped with a zesty blend of olive oil, red wine vinegar, and Italian herbs, this cucumber tomato avocado salad awakens my senses and enlivens any meal.

I’ve always been a huge fan of a good avocado salad and this recipe with cucumbers and tomatoes has become my go-to. I first made it on a spontaneous summer day when I had ripe avocados, a fresh cucumber, and juicy tomatoes sitting around and knew it was the perfect mix.

I dice up 2 ripe avocados, slice a medium cucumber thinly, and chop 2 or 3 tomatoes roughly, adding in half a red onion for that little bite. Sometimes I even toss in a few fresh basil leaves if I have them.

The dressing is super simple but packs a punch with 3 tablespoons olive oil, 1 1/2 tablespoons red wine vinegar, 1 teaspoon Italian seasoning, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. This salad quickly became a favorite not only for dinner ideas but as a versatile side dish at picnics and pot l[u]cks alike.

Enjoy its fresh, tangy twist!

Why I Like this Recipe

I love how the creamy avocados and the crisp cucumbers mix with juicy tomatoes to create a burst of freshness in every bite.
I really dig how simple it is to make the dressing with olive oil, red wine vinegar, and Italian seasoning, which gives the salad a tangy kick that makes everything pop.
I appreciate that it only takes a few minutes to prep everything, making it an awesome everyday meal option or a great side for pot lucks.
I also like that I can easily switch things up by adding extra basil for a bit more flavor when I feel like it.

Ingredients

• Avocados: Creamy, rich in fiber and healthy fats that helps keep you full.
• Cucumbers: Crisp, hydrating, and gives a refreshing crunch with essential minerals.
• Tomatoes: Sweet and tangy, loaded with vitamin C and natural antioxidants for a vibrant taste.
• Red Onion: Adds a slight pungency and crunch with antioxidants; sometimes its a bit too strong.
• Olive Oil Dressing: Smooth, heart-healthy fats that blend flavors to tie everything together.
• Italian Seasoning: A mix of herbs that gives this salad a rustic, aromatic, and lively touch.

Ingredient Quantities

• 2 ripe avocados, diced up
• 1 medium cucumber, sliced thinly
• 2-3 ripe tomatoes, chopped roughly
• 1/2 of a red onion, thinly sliced
• Optional fresh basil leaves for extra flavor
• 3 tablespoons olive oil (for the dressing)
• 1 1/2 tablespoons red wine vinegar (for the dressing)
• 1 teaspoon Italian seasoning (for the dressing)
• 1/2 teaspoon sea salt (for the dressing)
• 1/4 teaspoon ground black pepper (for the dressing)

How to Make this

1. Begin by prepping your veggies: dice the 2 red avocados, slice the cucumber thinly, chop the tomatoes roughly and thinly slice half a red onion. If you’re using basil, tear a few leaves apart.

2. Put all the cut veggies into a large salad bowl.

3. In a small bowl, mix together 3 tablespoons of olive oil, 1 1/2 tablespoons of red wine vinegar, 1 teaspoon of Italian seasoning, 1/2 teaspoon of sea salt and 1/4 teaspoon of ground black pepper.

4. Stir the dressing well so it all blends together.

5. Pour your dressing over the veggies in the bowl.

6. Gently toss the salad so that the dressing covers everything evenly.

7. Give the salad a taste and add more salt or pepper if you like.

8. Let the salad sit for about 5 minutes to let the flavours mix.

9. This salad works great as an everyday meal or as a side dish for pot lucks.

10. Serve it up with a few extra basil leaves on top if you like for a burst of extra flavor.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large salad bowl
4. Small bowl
5. Measuring spoons
6. Fork or whisk (for mixing the dressing)
7. Salad tongs or a large spoon (for tossing the salad)

FAQ

Avocado Salad With Cucumbers And Tomatoes Recipe Substitutions and Variations

• Instead of using 1/2 a red onion, you can use a small sweet white onion which gives a milder taste
• If you’re out of olive oil, try avocado oil—it works just as good in this salad
• Don’t have red wine vinegar? A splash of lemon juice or white wine vinegar can do the trick
• For the Italian seasoning, you can mix dried oregano and dried basil if your pantry is low
• If basil fresh leaves are unavailable, a couple of mint leaves are a cool alternative

Pro Tips

1. If you dont like your avocados turning brown too quickly, do a little trick by squeezing a bit of lemon juice over them right after you cut em up; it helps preserve that fresh green look.

2. Try letting the salad sit for a little longer then the recommended 5 minutes if you can wait a bit longer, cause it really helps all the flavors to mix in together really well.

3. When you slice the vegetables, its best to use a super sharp knife so you dont end up squishing them and making a mushy mess everywhere.

4. If you wanna kick it up a notch, feel free to experiment a bit with the dressing by adding a little extra red wine vinegar or even a pinch more salt, just taste as you go so the flavors stay balanced.