Name: Cucumber Tomato Avocado Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 large avocado peeled, seeded, chopped; 1 teaspoon lemon juice; 2 cups cherry tomatoes halved; 2 cups yellow cherry tomatoes halved; 1-2 english cucumbers peeled and chopped; ¼ cup chopped red onion; 4 ounces feta cheese crumbles; ¼ cup fresh chopped parsley; 1 tablespoon red wine vinegar; 2 tablespoons olive oil; Salt and pepper to taste

Nothing says fresh and vibrant quite like a salad bursting with the crispness of cucumber, the juiciness of tomatoes, and the creaminess of avocado. That’s exactly why I adore this Cucumber Tomato Avocado Salad Recipe—every bite feels like summer on a plate, perfect for quick lunches or a light dinner companion.

A close-up top view of a white bowl filled with a colorful salad. The salad has two main layers: a base layer of chopped green cucumbers with a fresh, slightly wet texture, mixed with diced light green avocado pieces, and on top, a layer of halved small red cherry tomatoes and golden yellow tomatoes, all mixed evenly. Small white crumbles of cheese are scattered over the top, adding a crumbly texture. The salad is sprinkled with finely chopped green herbs, giving a fresh look. Around the bowl, there is half an avocado with the seed still inside and a few small red cherry tomatoes on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cucumber Tomato Avocado Salad Recipe
Top Tip
How to Serve Cucumber Tomato Avocado Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cucumber Tomato Avocado Salad Recipe

Why You'll Love This Recipe

This Cucumber Tomato Avocado Salad Recipe is one of those go-to dishes I reach for when I want something fresh, colorful, and effortlessly delicious. It’s a true crowd-pleaser that balances creamy, tangy, and crisp textures perfectly.

Super simple ingredients: You only need a handful of fresh produce and pantry staples, which means it’s easy to whip up any day of the week.
Quick to prepare: This salad comes together in about 15 minutes, making it an ideal recipe for busy weeknights or last-minute guests.
Flexible to customize: You can easily tweak it with your favorite herbs, cheeses, or proteins to make it your own.
Bright, fresh flavors: The combo of lemon juice, red wine vinegar, and olive oil dressing highlights the natural tastes without overpowering any ingredient.

A close-up of a spoon holding a colorful salad with three main layers: bright yellow cherry tomato halves, small red cherry tomato halves, and diced pale green avocado chunks mixed with small pieces of light purple onion and white cheese crumbles, all sprinkled with chopped green herbs. The spoon is above a white bowl filled with the same salad, set on a white marbled surface. In the background, there is a blurred bunch of red cherry tomatoes and a halved avocado with a dark green outer skin. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this salad has a purpose—whether it’s texture, flavor, or balance. Here’s why these ingredients come together so well, plus a few shopping tips so you pick the best for your salad.

Flat lay of halved red and yellow cherry tomatoes, chopped creamy avocado with a drizzle of lemon juice, peeled and chopped English cucumber, finely chopped red onion, crumbly white feta cheese, bright green fresh parsley leaves scattered around, and a small glass jar of red wine vinegar, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Avocado: Choose a ripe but firm avocado that yields slightly to gentle pressure; it adds creamy richness without being mushy.
Lemon juice: A splash brightens the avocado and prevents browning, keeping the salad vibrant longer.
Cherry tomatoes (red and yellow): Using both colors adds sweetness and visual appeal, plus bite-sized pieces that blend nicely.
English cucumber: I recommend peeling it to avoid any bitterness from the skin, and chop it into bite-size pieces for freshness and crunch.
Red onion: Offers just a faint sharpness—feel free to soak sliced onion in cold water first to mellow the bite if you prefer.
Feta cheese crumbles: This salty, tangy cheese gives a lovely contrast to the sweet tomatoes and smooth avocado, rounding out flavors.
Red wine vinegar: Provides acidity that balances the feta and avocado without being too harsh.
Olive oil: Adds a delicate richness; opt for extra virgin olive oil for the best flavor.
Salt and pepper: Essential seasonings to elevate all the ingredients.
Fresh parsley: Brings a fresh, herby brightness that finishes the salad beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage playing around with this salad to suit your taste or whatever you have in the fridge. It’s really fun to make it your own and trust me, it will keep your meal routine exciting!

Variation: One of my favorite twists is adding sliced kalamata olives and grilled chicken for a Greek-inspired version—adds lots of savory depth and makes it a full meal.
Vegetarian bump: Swap feta for cubed fresh mozzarella and toss in marinated artichoke hearts and diced salami if you're feeling Italian vibes.
Fresh herb swaps: Sometimes I’ll swap parsley with basil or cilantro, depending on what’s fresh at the market—it changes the whole flavor profile in a great way.

Step-by-Step: How I Make Cucumber Tomato Avocado Salad Recipe

Step 1: Prep the Creamy Avocado

First things first, peel, seed, and chop your avocado into chunks. Toss it immediately with lemon juice—that little trick keeps it from oxidizing and turning brown while you prep the other ingredients. Trust me, this step makes the salad look fresh and appetizing for longer.

Step 2: Combine the Veggies and Cheese

In a large bowl, add your halved red and yellow cherry tomatoes, chopped peeled cucumber, thinly sliced red onion, and of course the tofu-like goodness of feta crumbles. It’s delightful how these colors and textures play together—do you love how simple ingredients can look so elegant?

Step 3: Whisk the Dressing

Whisk together red wine vinegar, olive oil, salt, and pepper in a small bowl or jar. Make sure the olive oil and vinegar marry nicely for a balanced, zesty dressing that really lifts the salad.

Step 4: Toss and Serve

Drizzle your dressing over the salad, add your parsley, and gently toss to combine. I like to keep the toss light so the avocado chunks stay intact but everything gets coated just right.

Top Tip

Over the years, I’ve learned a few little tricks that make this Cucumber Tomato Avocado Salad Recipe shine every time. These can really boost your confidence in the kitchen when making fresh salads.

Timing the avocado: Adding lemon juice immediately after chopping preserves color and keeps your salad looking fresh for guests or leftovers.
Soften pungent onion: To mellow the onion’s bite, soak in ice-cold water for 10 minutes before adding—it really makes a difference if you’re sensitive to strong onion flavor.
Dress just before serving: To keep your veggies crisp, toss the dressing in last minute, or store separately if prepping ahead.
Don’t over-toss: Gentle mixing keeps avocado intact and enhances texture contrast—too rough and you’ll end up with mushy avocado bits.

How to Serve Cucumber Tomato Avocado Salad Recipe

cucumber tomato avocado - Serving Suggestion

Garnishes

I usually finish this salad with a sprinkle of fresh parsley, but sometimes I swap in basil for a slightly sweeter herbaceous note. If I’m feeling fancy, a few toasted pine nuts or pumpkin seeds add a lovely crunch and nutty depth that’s a little unexpected.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light, balanced meal. I’ve also served it alongside warm pita bread and hummus for an easy Mediterranean spread perfect for summer evenings.

Creative Ways to Present

On special occasions, I like to assemble this salad into individual serving cups layered with a dollop of Greek yogurt or tzatziki, then topped with the salad and a sprinkle of extra feta. It looks impressive and lets everyone enjoy fresh, personalized servings.

Make Ahead and Storage

Storing Leftovers

I store any leftover salad in an airtight container in the fridge for up to 1-2 days. For best results, I keep the dressing separate and toss it on just before eating to avoid sogginess. The avocado is best enjoyed fresh, so this salad tastes best the day it’s made.

Freezing

This salad doesn’t freeze well due to the delicate nature of avocado and fresh vegetables, so I don’t recommend freezing it. Instead, aim to enjoy it immediately or within a couple of days.

Reheating

Since this is a fresh salad, reheating isn’t necessary or advised. If you want to warm some leftovers, I suggest removing the avocado and vegetables first and just gently warming any accompanying proteins or breads.

Frequently Asked Questions:

Can I substitute the feta cheese in this salad?

Absolutely! You can swap feta with fresh mozzarella for a milder flavor or even goat cheese for a tangier taste. For a dairy-free option, try marinated tofu cubes or simply leave it out.

How do I keep the avocado from browning in this salad?

The key is to drizzle lemon juice (or lime juice) over the chopped avocado immediately after cutting. The citrus slows oxidation, helping the avocado maintain its bright green color longer. Also, toss the salad gently and serve relatively soon after making it.

Can I make this salad ahead of time?

You can prep the vegetables and dressing ahead but combine everything right before serving. Storing the salad with the dressing mixed in causes the veggies to soften, and the avocado to brown more quickly. For best freshness, assemble just before mealtime.

What can I add to make this salad a main course?

Add cooked protein like grilled chicken, shrimp, or chickpeas for a vegetarian boost. You can also mix in hearty grains such as quinoa or farro to make it more filling without losing its fresh vibe.

Final Thoughts

This Cucumber Tomato Avocado Salad Recipe has become a staple in my kitchen because it’s so easy and endlessly adaptable. It’s the kind of salad I recommend you make when you want fresh flavors without fuss. I promise, once you try it, it’ll be on your repeat list too—perfectly crisp, creamy, and bright with every bite.